One of my all time favorite, go-to pancake recipes! They taste just like almond poppy seed muffins in pancake form! Makes about 15 Pancakes.
Ready in: 30minutes
1/2cupsliced almonds, toasted (optional)
Poppy seeds, for garnish (optional)
Preheat a griddle to 350 degrees. In large mixing bowl, whisk together flour, poppy seeds, baking powder, baking soda and salt. In a separate mixing bowl whisk together buttermilk, milk, sugar, eggs, vegetable oil, applesauce, almond extract and vanilla extract for one minute. Pour buttermilk mixture into dry mixture and stir just until combine, batter should be slightly lumpy (just be careful not to over-mix so you'll have fluffy pancakes). Pour about 1/4 - 1/3 cup mixture at a time onto buttered preheated griddle and slightly spread outward (if you have a good non-stick griddle buttering isn't necessary). Flip pancake when golden on bottom (bubbles wont appear on the surface much with these pancakes so mostly you just need to check the bottom for color). Cook opposite side until golden. Serve warm drizzled with Almond Syrup and garnished with optional toasted, sliced almonds and a light sprinkling of optional poppy seeds.
Melt butter in a large saucepan over medium heat. Whisk in sugar, cream and buttermilk. Cook mixture, stirring frequently, until mixture begins to boil and sugar has dissolved. Remove from heat and stir in baking soda and almond extract, whisk for about 10 seconds until mixture becomes foamy and frothy. Serve warm. Note: Mixture can be stored in the refrigerator up to one week and reheated before serving.