Almond Pancakes with Chocolate Sauce
Delicious & Decadent
Start your Sunday morning right with this delicious and decadently sweet treat. Perfect for breakfast or brunch, these soft, fluffy almond pancakes are make extra special when drizzled with the rich chocolate sauce. Garnished with powdered sugar (or you can add sliced strawberries or bananas), these pancakes will be enjoyed by the whole family.
Almond Pancakes with Chocolate Sauce
By Le Creuset
Ingredients:
- 1 cup almond flour (fine almond meal)
- 1 cup all-purpose flour (or gluten-free flour)
- 2 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. kosher salt
- 2 tbsp. sugar
- 1 1/2 cup buttermilk
- 2 large eggs
- 1/2 tsp. vanilla extract
- 4 tbsp. melted butter
- Vegetable oil for griddle
- 1/2 cup slivered almonds, lightly toasted
- Confectioner's sugar for garnish
For the sauce:
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate morsels
- 2 tbsp. butter, room temperature
- 1/4 tsp. cinnamon
- 1/4 tsp. salt
Equipment:
- Crepe pan
- Le Creuset Toughened Nonstick griddle and sauce pan
- Knife and cutting board
- Small mixing bowl
- Whisk
- Silicone spatula or sauté spoon
- Medium mixing bowls
Directions:
Mix almond flour, all -purpose flour, baking powder, baking soda, salt, and sugar in large bowl. Whisk buttermilk, eggs, vanilla and melted butter together. Make a well in the dry ingredients and pour in wet ingredients. Stir together with a wooden spoon or silicone spatula until just incorporated, set aside.
Bring cream to a simmer over medium heat in a small saucepan, then reduce heat to low. Stir in chocolate, butter, cinnamon and salt until smooth. Remove from heat and set aside, or keep warm over very low heat. Sauce will thicken as it cools.
Heat griddle over medium heat, brush with oil. Scoop 1/4 cup size scoops of batter onto griddle, fitting 4 to 5 cakes at a time. Cook until bubbles form on surface and edges are set, about 3 minutes, then flip once and cook until cooked through and brown on opposite side, another 2 minutes. Remove to a plate and cover with foil or hold in a 200 degrees F oven to keep warm. If outside gets too dark before cakes are fully cooked, adjust heat lower. Continue cooking cakes in batches until all batter is used.
Serve cakes drizzled with chocolate sauce and garnished with toasted almonds and sugar.
