When I wanted a "souffléed" pancake, I turned to Michael Ruhlman for the basics, with an assist from Joy of Cooking. Subbing almond flour for half the usual volume of flour, and cake flour for the rest, creates a tender yet crisp-crusted result -- and it perfectly rounds out the flavor with a slight hint of nuttiness that, till now, you didn't know you missed. I added an extra egg, separated the whites and yolks, and fluffed the former for extra volume and tenderness. You could add grated orange peel if you lean that way, or keep it simple, which allows the beautiful almond toastiness through. —creamtea
Test Kitchen Notes
Delicate, thin, and light, the extra effort to whip the egg whites really makes a difference here. The almond flour flavor is subtle but lends texture -- I'll return to this recipe anytime I want delicious pancakes without the heaviness.
about 14 medium pancakes
almond flour (commercially ground -- you want to avoid grittiness)
grated peel of 1 orange (optional)
unsalted butter, melted and cooled, or the same amount of safflower oil
Safflower oil or butter for frying (the safflower oil seems to give a crispier crust, while the butter gives flavor), or use a little of both
about 3/4 cups
pure maple syrup, warmed, as an accompaniment
about 1/2 cups
blueberries as an accompaniment
butter as an accompaniment
In This Recipe
Separate the eggs. If you have time, warm the yolks and whites by half-submerging the bowls they are in in warm water.
Mix the flours and baking powder. Sift into a bowl to break up lumps. Some almond flour may remain in the sifter; break up the lumps with your fingers, then add to the bowl. Whisk in the sugar. Add in the grated peel, if using.
If you have the time, use an electric mixer to beat the yolks for 3 minutes until pale and aerated. The pancakes will still be delicious if you decide to skip this step.
Whisk together the yolks, milk, and butter. Add the vanilla.
Make a well in the dry ingredients, then add the wet ingredients (except the whites). Whisk to combine.
Add the salt to the whites. In a clean bowl with clean beaters, beat the whites with the salt until barely-stiff peaks form. They should be moist, not dry.
Empty the whites into the bowl with the batter and fold in lightly with a wide rubber scraper until thoroughly combined.
Heat a frypan over low to medium heat and add safflower oil or butter (or a mixture of both) to coat the bottom lightly (drain out excess if using oil). Test by sprinkling a few drops of cold water onto the pan; when the water sizzles on the surface, the pan is hot enough.
With the tip of a large spoon, drop batter onto surface of oil to form cakes (do not crowd pan). Fry on first side, monitoring the heat level to avoid burning, until tops start to appear dry and bubbles start to burst, leaving air tunnels. Flip to cook the second side briefly. (You can keep them warm for serving by emptying them onto a Pyrex pie plate, covering with foil, and keeping in a 150º F to 200º F oven until ready to serve.)
Warm the maple syrup and blueberries together in a heavy saucepan until blueberries are tender and cooked through, then pour into a serving pitcher.
Serve the pancakes hot, accompanied by butter and/or warm maple or maple-blueberry syrup.