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Prep time
15 minutes
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Cook time
5 minutes
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Makes
about 8 pancakes
Author Notes
No starter required in these bright almond-flavored treats: they make the cake in pancake obvious. Serve with citrus jams, powdered sugar, and/or whipped cream.
Reprinted with permission from A Baker's Year, by Tara Jenson (St. Martin’s Press © 2018). —Tara Jensen
Ingredients
- For the dry ingredients
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1/2 cup
freshly milled semolina flour
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1/2 cup
freshly milled pastry flour (low protein)
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2 tablespoons
sugar
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2 teaspoons
baking powder
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1/4 teaspoon
salt
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1 tablespoon
poppy seeds
- For the wet ingredients
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1 cup
buttermilk, room temperature
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3 tablespoons
vegetable oil
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1/4 teaspoon
almond extract
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1
lemon, zested
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2
eggs, room temperature
Directions
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In a medium bowl, sift together the flours, sugar, baking powder, and salt. Stir in the poppy seeds. Set the bowl aside. In a separate medium bowl, whisk together the buttermilk, vegetable oil, almond extract, and lemon zest.
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Separate the eggs into the small bowls. Whip the whites into stiff peaks with a hand blender. Whisk the yolks into the wet mix.
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Pour half of the wet mix into the dry ingredients. Fold together gently. Pour the remaining wet mix into the dry and fold just till combined. Do not beat the mixture into a smooth batter; lumps are okay. Fold the egg whites into the batter in thirds.
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Grease and heat the skillet over medium-high heat.
Pour 1/3 cup for each pancake onto the hot and ready greased skillet.
Wait to flip till bubbles rise and pop over half of the pancake, about 2 minutes. Finish cooking for another 2 minutes or until the pancakes are crispy on the edges and golden brown in the center. Regrease the skillet as needed. Serve hot.
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