I learned something on Friday morning. If your pancake batter has too many chunks from nuts or fruit in it, the pancakes will be very difficult to flip. And will stick to the pan. And will fall apart.
On Saturday, I learned my lesson again. Because apparently once wasn’t enough.
On Sunday, I finally nailed the recipe. These pancakes are wonderfully hearty, with just a touch of crunch from the almonds. We enjoyed them with blood orange marmalade, which we fell in love with in Italy. I highly recommend you do the same.
Though they would also be good topped with a fruit compote.
Or a yogurt sauce.
Or the traditional butter and maple syrup.
Or Nutella. Mmm, Nutella…
- 1/2 c rolled oats
- 1/2 c sliced blanched almonds
- 1 1/4 c all-purpose flour
- 3 T sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 c vegetable oil
- 1 1/4 c milk (I used 1%)
- Grind the almonds and oats into small pieces. I chose to use the chopper attachment for my immersion blender, because it is perfect for such small quantities. A food processor or blender should do just fine as well.
- Stir the dry ingredients, including the almonds and oats, together until blended. Add the oil and milk and stir until no lumps of flour remain. The batter will look very runny, with pieces of almond and oats distributed throughout.
- Heat a greased skillet or frying pan over medium-low heat. Pour 1/4 c of batter into the pan and cook until there are bubbles on the surface and the edges start to firm up, about 2-3 minutes. Flip and cook until the other side is nicely browned, about 1-2 minutes.
- Repeat with remaining batter. Serve with maple syrup, fruit compote, or marmalade.