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Save to my recipesToasted Almond Pancakes Ingredients
| 125 grams | Plain White Flour (Allinson Nature Friendly) sifted |  |
| pinch | Salt | |
| 2 | Happy Eggs |  |
| 210 ml | Milk |  |
| 90 ml | Water | |
| 1 tbsp | Vegetable Oil | |
| 75 grams | Almonds toasted flaked |
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Toasted Almond Pancakes
Recipe Submitted By: bakingmad
Serve the pancakes folded in quarters with a dollop of Greek yogurt and a generous helping of runny honey!
| Preparation Time | 30 minutes |
|---|---|
| Baking Time | 10 minutes |
| Portions | 12-14 |
| Skill Level | Easy |
| Average Rating |  |
Additional Ingredients
| Yoghurt Greek, to serve | ||
| Honey to serve |
This recipe uses
How to make Toasted Almond Pancakes
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
-
Mix the flour and salt together in a large bowl. Make a well in the centre of the flour and crack in the eggs.
Mix together the milk and the water in a jug
-
Beat the eggs into the flour with a wooden spoon and gradually pour in the milk and water mixture to get a smooth mix similar to single cream.
Stir in the flaked almonds.
- Stir in the oil and allow to stand for 30 minutes before using.
- Heat a non-stick frying pan until very hot, then add a tablespoon of oil. Swirl the oil round the pan and pour the oil into a small bowl. Pour a ladleful of the batter into the pan, quickly turning the pan to coat the base evenly with the batter. Cook for 30 seconds to one minute, until the base is lightly browned.
- Gently flip the pancake over and cook on the other side for a few seconds, until lightly browned. Slide the pancake onto a plate, cover with greaseproof paper and keep warm. Repeat the process with the remaining batter
- Serve the pancakes folded in quarters with a dollop of Greek yogurt and a generous helping of runny honey.
Remember to review this recipe at www.bakingmad.com
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