I love the flavors of almond poppy seed. A pound or two may be entirely made up of almond poppy seed muffins from Costco. I decided to take my go-to pancake recipe and turn it into an almond poppy seed version. Oh my! It hit the spot and calmed my cravings. These pancakes are buttermilk pancakes. They are nice and fluffy and make for a delicious pancake.
Makes about 10 pancakes
1 1/2 cups buttermilk (see cooking lesson below)
1/4 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup butter, melted
2 tsp almond extract
1 tablespoon poppy seeds
2 cups flour
1. Combine buttermilk, sugar, baking powder, baking soda, salt, eggs, melted butter, almond extract, and poppy seeds in a medium-sized mixing bowl. Whisk until combined.
2. Add in the flour and stir until well combined.
3. Heat a non-stick griddle to medium-high heat. Cook your pancakes on the griddle by scooping 1/4 cup of the batter onto the griddle. Flip the pancake over when bubbles appear. The pancakes are done when they are lightly browned on both sides and cooked through.
Buttermilk is traditionally the liquid behind after making butter, hence its name. Today, the buttermilk you buy has been cultured to simulate the process.
I have seen reference that you can make your own buttermilk at home simply by adding vinegar to milk. While this is a great substitute, you aren’t actually making buttermilk. It takes 1 cup milk and 1 T vinegar or lemon juice for a buttermilk substitute. Just let it sit for a couple minutes.
Buying buttermilk is actually pretty cheap. It comes in a large container. You can freeze what you won’t use that week. Just measure it out into your desired increments and freeze. If you are measuring it by the tablespoon (or 1/4 cup=4 tablespoons) then pour it in ice cube trays to freeze. If you are measuring by the 1/2 cup or larger just pour it into freezer bags and lay flat to freeze.