Normally, I’m not a fan of sweet breakfasts. Give me some fresh fruit and cheese or some oatmeal (with salt! not sugar). But for Raspberry Almond Pancakes I’ll make an exception. This recipe combines two of my favorite sweet breakfast foods – fruit pancakes and almond croissants.
Almond croissants take me back to childhood Sunday brunches with my mom at a long-since closed Seattle café, the Surrogate Hostess. And fruit pancakes make me think of another old Seattle restaurant, where I used to get blueberry pancakes as big as my head! In this recipe I’ve replaced the blueberries with raspberries. Their ever so slightly tart flavor is the perfect balance for the sweetness of the almond paste I borrowed from those croissants.
Recipe:
1c Flour
1/2 tsp Salt
1/2 tsp Baking soda
1c Buttermilk
2 tbs Butter, melted
1 Egg slightly beaten
2/3c Frozen or fresh raspberries
2 oz Almond paste diced into 1/8th inch pieces
2 tbs Butter for pan
Maple syrup for serving
Preheat oven to 250 degrees and place an oven safe plate or platter on the middle rack.
Combine flour, salt, and baking soda in a large bowl. In a separate bowl combine all of the liquid ingredients and then add to dry ingredients, stirring as little as possible. Gently fold in almond paste and raspberries.
Preheat a griddle or a large sauté pan over medium-low heat. Grease the griddle or sauté pan with 1 tablespoon of butter. Working in batches, pour 1/4 cup of batter per pancake onto the griddle. Pancakes are ready to flip when bubbles in the batter begin to burst and the edges look slightly dry. Cook for about 1 1/2 minutes each side until golden. Repeat with the remaining butter and batter. Place cooked pancakes in the oven until ready to serve.
Serve with maple syrup.