Crisp and Tender Almond Flour Pancakes


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.

What you will need

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


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