One of the bakeries I used to work at had a rotating schedule of muffin flavors, and the almond-poppy seed always seemed to be polarizing. People would either order them reluctantly only if no other flavor was available, or they were the kind of person who only ever came on poppy-seed days. Personally, I’m a fan of this flavor combo, and if you are too, then this is definitely the pancake recipe for you. These almond-poppy seed pancakes are thick and puffy and lovely with syrup or lemon curd. I especially love how the sliced almonds toast up in the pan when you flip them.
Makes about 8 small pancakes
- 1 cup whole wheat flour
- 1/2 cup white flour
- 1 1/2 tbsp granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tbsp poppy seeds
- 1 egg
- 1 1/4 cup almond milk (or water)
- 1 1/2 tsp almond extract
- 1 tbsp oil or melted butter, plus more for the pan
- Sliced almonds for sprinkling (about a quarter cup)
In a medium bowl, combine the flours, sugar, baking soda and baking powder, salt, and poppy seeds and whisk until combined. Then add the egg, milk, oil, and extract and whisk until smooth. The batter with be fairly thick and a little stretchy.
Heat a frying pan or griddle over medium heat, and spread some oil or butter over it. Once hot (a droplet of water should dance on the surface), add about a quarter cup of batter at a time to form 3-4 inch pancakes with a little space between them.
Sprinkle each pool of batter with some slivered almonds, and let them cook until set on top (the batter between the almonds should look matte and not wet or sticky), and the bottom is lightly golden brown. Flip them and cook on the other side until it’s golden too. Repeat with remaining batter.
Serve almond-poppy seed pancakes with maple syrup or lemon curd.