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with Maple-Nut Syrup
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3/4 cup whole wheat flour
teaspoon baking powder
cup ground toasted almonds
(about 2 ounces)
tablespoons coarsely chopped
cup milk, room temperature
tablespoons (1/4 stick) unsalted
tablespoons maple syrup or honey
egg whites, room temperature
of cream of tartar
Nut Syrup (recipe follows)
flour, baking powder and salt into medium bowl.
Add ground and chopped almonds. Lightly whisk milk, yolk, 2 tablespoons butter and 2 tablespoons
maple syrup in another bowl. Add
to dry ingredients and mix
just until moistened. Beat whites with cream of tartar in large bowl until
stiff but not
dry. Gently fold 1/4 of whites
into batter to lighten; fold in
remaining whites. Let stand 10 minutes.
griddle or heavy large skillet over medium-high heat; brush lightly
butter. Ladle batter onto
skillet by 2 tablespoonfuls. Cook
bubbles begin to appear on surface, about 2 minutes. Turn and cook
until bottoms are golden brown and pancakes are
cooked through, 1
to 2 minutes. Transfer
to heated platter. Repeat
with remaining batter,
brushing griddle occasionally with butter. Serve with Maple-Nut Syrup.
Makes about twelve 3-inch pancakes.
cup maple syrup
cup chopped toasted almonds
(about 3 ounces)
teaspoon vanilla extract
all ingredients in heavy small saucepan over low heat until hot,
occasionally, about 5 minutes.
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