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Breakfast

Almond Pancakes

A batter of flour, sugar, salt, leavening, buttermilk, milk, egg, butter, almond extract, cooked on a greased griddle.

From the Wikibooks Cookbook · 11 ingredients
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Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Almond Pancakes

8 ea. 4-inch (10 cm) pancakes
Time2 to 3 minutes per side

Ingredients

Directions

Prepare

  1. Heat a large non‑stick skillet or griddle over low heat while preparing ingredients.

  2. Mix flour, sugar, salt, baking powder, and baking soda in a medium bowl.

  3. Microwave buttermilk and milk in a 2‑cup Pyrex measuring cup for 20 to 30 seconds until room temperature.

Make the batter

  1. Whisk in egg, butter, and almond extract.

  2. Add wet ingredients to dry ingredients and whisk until just mixed.

  3. Return batter to measuring cup, stirring in a teaspoon or two of water if necessary, to make a thick but pourable batter.

Cook and serve

  1. Increase heat to medium and generously brush skillet or griddle with oil.

  2. When oil starts to spider but before it starts to smoke, pour batter about ¼ cup (60 ml) at a time.

  3. Work in batches if necessary to avoid overcrowding.

  4. When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.

  5. Cook until pancakes are golden brown on the remaining side.

  6. Repeat, brushing skillet or griddle with oil.

  7. Serve hot.

Nutrition, whole recipe (rough)

959Calories
28 gProtein
40 gFat
120 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Almond1 almond (1.2g)7
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Flour + buttermilktop 8% of all pairs
    Smell alikemoderate
    Cooked together3,721 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Sugar + buttermilktop 9% of all pairs
    Smell alikestrong
    Cooked together2,973 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bleached all-purpose flour
Provides the structure that holds the pancakes together as they set.
Buttermilk
Adds moisture and tang, and its acidity works with the baking soda to help the pancakes rise.
Egg
Binds the batter and adds structure and richness as it sets on the griddle.
Baking powder
Releases gas in the batter, helping the pancakes rise and become light.
Baking soda
Reacts with the acidic buttermilk to produce gas, adding lift and aiding browning.
Unsalted butter
Adds fat for tenderness and rich flavor.

The step that matters

Control the heat and the oil before pouring. Pouring batter onto oil that is too hot or too cool causes the pancakes to scorch or spread and cook unevenly. Heating until the oil shimmers but does not smoke gives an even golden crust and a cooked interior.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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