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Whole Wheat-Almond Pancakes
with Maple Nut Syrup

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Maple Syrup 8.5oz

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Whole Wheat-Almond Pancakes
with Maple-Nut Syrup
Bon Appétit May 1987

Bon Appetit - One Year Subscription 

3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup ground toasted almonds
(about 2 ounces)
2 tablespoons coarsely chopped
toasted almonds
1/2 cup milk, room temperature
1 egg yolk
2 tablespoons (1/4 stick) unsalted
butter, melted
2 tablespoons maple syrup or honey
2 egg whites, room temperature
Pinch of cream of tartar
Melted butter
Maple Nut Syrup (recipe follows)

 Sift 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.
Heat griddle or heavy large skillet over medium-high heat; brush lightly
with butter. Ladle batter onto skillet by 2 tablespoonfuls. Cook until
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.

 Maple-Nut Syrup
1 cup maple syrup
1/2 cup chopped toasted almonds
(about 3 ounces)
1 tablespoon butter
1/8 teaspoon vanilla extract

 Cook all ingredients in heavy small saucepan over low heat until hot,
stirring occasionally, about 5 minutes.