|A great start to the weekend|
Ben proved to be extremely helpful in preparing the batter, and provided entertainment in the form of a barrage of curious questioning and a series of stories. Most of the latter were imaginary and told on-the-fly, making it even more fun. We laughed, we stirred, and then I got to work pouring batter and flipping away. The boys were thrilled to put raspberries on their fingertips, but luckily we got that out of the way before the final plates came.
Try these out next week and I promise you'll love the end result. Top them with whatever you prefer. Berries and fruit, whipped cream, maple syrup, peanut butter, honey, Nutella... the possibilities are endless!
|You'll want to savor every single bite|
Adapted from Good Old Fashioned Pancakes
A neat trick: If you don't happen to have buttermilk on hand for these pancakes, you can 'sour' milk by adding about a tablespoon of white vinegar into it prior to mixing it with your other ingredients. Like when you made a volcano in kindergarten, the acid reacts with the baking powder to help puff up the pancakes.
1 1/2 c almond flour
3 tsp baking powder
1 tsp sea salt
1 tsp nutmeg
1 1/4 c buttermilk
1 tbs honey
3 tbs butter, melted
Use a spoon or whisk to make a hold in the center of the dry ingredients. Pour in the wet ingredients, mixing until the batter is smooth and incorporated.
Warm a frying pan over medium heat. Scoop the batter (I used a 1/4 c measuring spoon) onto the pan and brown on both sides. Makes about 8 pancakes.