Almond Poppy Seed Pancakes

Almond Poppy Seed Pancakes
Photo by Ellen Silverman


  • Whipped butter, for serving
  • Maple syrup, for serving
  • ½ Tbs. (½ stick) unsalted butter, melted
  • 1 cup (8 oz.) sour cream
  • 1 Tbs. baking powder
  • 3-½ oz. almond paste
  • 1 cup sliced almonds, toasted
  • + 8 more ingredients
    • Vegetable oil or clarified butter, for brushing the griddle or pan
    • 2 cups whole milk
    • ¼ cup granulated sugar
    • 1-½ tsp. kosher salt
    • ½ cup poppy seeds
    • 1 Tbs. almond extract
    • 4 large eggs
    • 3 cups all-purpose flour

Heat the oven to 200°F. Place the almond paste in the bowl of an electric mixer fitted with the whisk attachment. Whisk on low speed while adding the milk, a little at a time, to loosen up the paste until it’s smooth and not lumpy. Alternatively, you can process the almond paste with a little of ...

View full recipe at Fine Cooking


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