Crisp and Tender Almond Flour Pancakes
Author Notes: 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 with salt 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
Food52 Review: 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.
—twosavoie
Makes about 14 medium pancakes
- 3 large eggs
- 4 ounces almond flour (commercially ground -- you want to avoid grittiness)
- 4 ounces cake flour
- 2 teaspoons baking powder
- 2 tablespoons organic sugar
- grated peel of 1 orange (optional)
- 8 ounces milk
- 3 tablespoons unsalted butter, melted and cooled, or the same amount of safflower oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 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 1/3 cups blueberries (fresh or frozen), as an accompaniment
- butter, if desired, as an accompaniment
- 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 (frozen are okay) together in a heavy saucepan, then pour into a serving pitcher.
- Serve the pancakes hot, accompanied by butter and/or warm maple or maple-blueberry syrup.
- This recipe is a Community Pick!
- This recipe was entered in the contest for The Recipe You're Most Proud Of
- This recipe was entered in the contest for The Best Thing You Ate This Year
- This recipe was entered in the contest for Your Best Recipe with Egg Whites
- This recipe was entered in the contest for Your Best Festive, Crowd-Feeding Breakfast
- This recipe was entered in the contest for Your Best Recipe with a Smarty Pants Trick or Technique
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about 2 months ago the mad gourmet
I made these this morning with blueberries we picked yesterday - delicious! I made them gluten free using Shauna Ahern's blend - found on her gluten free girl site - basically her blend is 1/3 starchy flours and 2/3 higher protein flours. Thanks for sharing the recipe!
about 2 months ago creamtea
Lisanne is a trusted home cook.
Mmmmmm! Fresh-picked blueberries! Sounds wonderful. Thanks for trying my recipe!
6 months ago Carly
These are some really special pancakes! The vanilla, orange zest, maple syrup, and blueberries play off each other so well. Don't miss some salty butter on top of the cakes to really make your mouth happy. I didn't have commercially blended almond flour - blending my own did leave some grit but we enjoyed the texture. More complicated than my usual Saturday morning recipe, but we will be making these again!
4 months ago creamtea
Lisanne is a trusted home cook.
Carly, glad you liked these! Salted butter on top sounds fantastic!
over 2 years ago Darlene
These sound scrumptious!
over 2 years ago creamtea
Lisanne is a trusted home cook.
Thanks Kris! I hope you try them!
over 2 years ago Justin Collum
I clicked on the article thinking it would be gluten free. But it uses cake flour?! Why use almond flour at all?
over 2 years ago creamtea
Lisanne is a trusted home cook.
I used almond flour in this recipe as an exercise in texture and flavor, as I mention in my headnotes, not to create a gluten-free product. You could probably sub one of the gluten-free flours for the cake flour. Or you could enter "gluten-free pancakes" in the search box on the site for an option that suits your needs.
over 2 years ago mstv
Almond flour is delicious and is used by lots of people who can eat gluten.
Showing 9 out of 9 comments