Description
Fluffy pancakes served with ice cream and topped with crunchy caramelized almonds for a decadent dessert-style breakfast.
Ingredients
- 200 g all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch salt
- 2 eggs
- 250 ml milk
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 100 g almonds
- 100 g sugar (for caramelizing)
- Ice cream of choice
Instructions
- In a bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
- Combine the wet and dry ingredients and mix until smooth.
- Heat a non-stick pan over medium heat and lightly grease it.
- Pour small amounts of batter into the pan and cook until bubbles form, then flip and cook until golden.
- In a separate pan, melt the sugar over medium heat until it becomes caramel.
- Add the almonds to the caramel, stir to coat, and transfer to parchment paper to cool.
- Serve the pancakes warm with scoops of ice cream and sprinkle with caramelized almonds.
Notes
- You can substitute almonds with other nuts like walnuts or pecans.
- Serve immediately for best texture and flavor.
- Add fresh fruit for extra freshness and balance.
- Store leftover pancakes in the refrigerator and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Pan Fry
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 110 mg
