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.