Maple Almond Pancakes
Look for maple sugar—the granulated form of maple syrup—in specialty food stores and grocery cooperatives. Many producers also market it online.
Ingredients
1 ¾ cups Lonesome Stone Milling Pancake Mix
2 tbsp. maple sugar
1 ½ cups whole milk
1 egg
Vegetable oil
½ cup slivered almonds, baked at 350 degrees until lightly toasted (about 5-7 minutes)
Softened butter
Maple syrup, warmed
Directions
Whisk pancake mix and maple sugar in a bowl to combine well.
Beat milk and egg together; stir this into pancake mix just until combined. Let stand 10 minutes.
Meanwhile, heat a griddle or skillet over a medium flame for several minutes.
Add just enough oil to film the surface. Continue to heat until a drop of pancake batter sizzles as soon as you add it to the oil. (If you are using a non-stick pan, don’t preheat it before adding the oil.)
Ladle the batter—about 3 tablespoons per pancake—onto the hot surface, giving it room to spread.
Sprinkle a few toasted almonds over each pancake.
Cook until bubbles show all over the surface, then flip pancakes and cook the other side.
Adjust heat as needed and add a bit more oil with each batch of pancakes. Serve hot with butter and syrup.
Suggestions
We recommend topping off your pancakes with Maple Valley syrup and Organic Valley butter.
To learn more about all things maple syrup, read Terese Allen's article "Sweet: The History, Craft & Cookery of Maple Syrup."
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