In real life I have been blessed to know some very creative friends. I met Quyen when she was a university student in Vietnam. She has since gone on to live abroad herself, and I love seeing what her talented hands continue to create inside and outside of the kitchen. Of this amazing pancake recipe she says:
Last week I happened to make these pancakes with the ingredients I have on hand, as they turn out to be the best pancakes I’ve tasted. My husband said the same too.
These pancakes are scrumptiously unique, with a sweet flavour close to cake batter. They are perfect for Christmas morning or a special breakfast, since you can make the almond paste and baking mix ahead of time or buy it ready to go. You could further bedazzle your guests by adding a fruit sauce or colorful fruit garnish if you like.
I couldn’t resist making two versions of pancakes. First I made them with real dairy ingredients. Then I converted the recipe to be dairy free. So you can take your pick and enjoy the pancakes either way. I certainly did. Thank you, Quyen, for sharing your recipe!
To Make Cinnamon Maple Syrup: Simmer maple syrup with two cinnamon sticks and/or 1/4 teaspoon ground cinnamon. Transfer to syrup dispenser and pour warm syrup over pancakes. Other sauce options: To make batter: See Quyen’s recipe below.
Dairy Free Almond Surprise Pancakes
To Make Cinnamon Maple Syrup:
Simmer maple syrup with two cinnamon sticks and/or 1/4 teaspoon ground cinnamon. Transfer to syrup dispenser and pour warm syrup over pancakes.
Other sauce options:
To make batter:
See Quyen’s recipe below.
Recipe for Almond Surprise Pancakes
Ingredients for Dairy Version of Almond Surprise Pancakes:
- 1/2 C yogurt (whole milk plain yogurt)
- 1 1/4 C milk [Quyen used 2% milk]
- 1 egg
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 C pancake mix [Quyen used Bisquick] or homemade baking mix
- 1/4 C almond paste, cut into small cubes [recipe for homemade almond paste]
- Butter (or oil) for griddle
- Maple syrup to serve
Mix all the ingredients [wet, then dry] except almond paste and butter until smooth. Butter the hot pan/griddle, then spoon about 1/4 cup of the batter for each pancake. Top them with cubes of almond paste. Turn to cook the other side. Check them frequently so the almond paste does not burn. Serve warm with your favourite syrup.