Ingredients
-
1/4
-
1 3/4
-
1
-
1
-
1 1/2
-
1/4
-
1
-
1
-
1/2
-
1
-
-
-
-
-
Directions
Raspberry Almond Pancakes, Y’all know about our Sunday morning Pancake Breakfast tradition, right?! I think I’ve mentioned it before It started when Bill and I were first married We made pancakes for breakfast most Sunday mornings And then after a year or so, it became every Sunday morning It was mostly a Bill thing He is the pancake master He know just the right temperature of the griddle He knows just when to flip them so they are just the right color And he knows just when to take them off I, on the other hand, know little about the flipping process And a lot about the batter making process I have been experimenting with homemade pancake batters for years now And I like to think I’ve got it down to a science at this point We make a great team come Sunday mornings and we have three little helper that joined our pancake making team along the way Tanner is 9, Emma is 7 and Gage is about to be 4 in less than a month They are my little sous chefs They always ask to help in the kitchen They want to get the ingredients out They want to crack the eggs (Which I let them do one egg and it usually turns into a mess, but I’m OK with that ) They lik to add the ingredients cup by cup And they love to stir **Please note that I did use Almond Milk in this recipe Most other recipes I make with both a dairy-free milk and regular milk but I haven’t had a chance to try this one with regular milk I would imagine it doesn’t need much altering if any it would be about 1/4 cup less regular milk than the Almond Milk that’s used in the recipe This pancake recipe is just to get you excited about all the other great pancake recipes that I have uploaded Perfectly fluffy With the perfect burst of raspberry flavor And a lovely little crunch from the almonds A delightful Sunday morning breakfast
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Steps
|
1
Done
|
Add the Oil, Milk, Egg and Vanilla to a Large Mixing Bowl. Mix Lightly With a Whisk or Fork. |
|
2
Done
|
Add the Flour, Sugar, Baking Powder and Salt to the Bowl. Whisk the Batter Until Smooth. |
|
3
Done
|
Run a Knife Through the Sliced (slivered Will Work Too) Almonds. Gently Press a Fork Over the Raspberries, Crushing Them Lightly. |
|
4
Done
|
Fold the Chopped Almonds and the Crushed Raspberries Into the Batter. |
|
5
Done
|
Cook the Pancakes on a Griddle of Some Sort, Using Up All the Batter. |
|
6
Done
|
Serve Almond Raspberry Pancakes With Fruit, Scrambled Eggs, Breakfast Sausage or Bacon -- Whatever Your Little Breakfast Heart's Desire. |
