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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
Makes about 8 pancakes
- 1/2 cup freshly milled semolina ﬂour
- 1/2 cup freshly milled pastry ﬂour (low protein)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon poppy seeds
- 1 cup buttermilk, room temperature
- 3 tablespoons vegetable oil
- 1/4 teaspoon almond extract
- Zest of 1 lemon
- 2 eggs, room temperature
- 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.
- Separate the eggs into the small bowls. Whip the whites into stiff peaks with a hand blender. Whisk the yolks into the wet mix.
- 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.
- 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.
- This recipe is a Community Pick!