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Almond Poppy Seed Pancake Quandry

kuchenbaaker's picture

Hi F.C. fans! I recently made your recipe for Almond Poppy Seed Pancakes, but had to improvise on the ingreds as the quantities given for Butter are ambiguous & definitely not correct. The1/2 (half) Tbsp is obviously wrong, and my next guess - 12 Tbsp seems possible... however that being equal to 3/4 cup, seems rather excessive for pancakes??? The 1/2 stick = 1/4 cup seemed more appropriate so I went by that. My pancakes had a marvellously almondy taste but the texture was a bit on the heavy doughy side. My daughter tried hers with Almond Butter instead of paste, and yogurt instead of Sourcream. Hers were alot lighter and fluffier, altho not as sweet. I assume the 3 1/2 oz of Almond Paste is weight? I did find ours a bit over-sweet between the A.P. and the sugar. Perhaps also contributing to the heavy texture - the large amount of sour cream? Lastly, could using Canadian A/P flour (higher in gluten) have also been a factor? Please clarify the butter issue as this recipe is a humdinger and I would like to tweak it from good to fantastic!!! Thanks!!!

Gretchen25's picture

I looked at the recipe and (post #71196, reply #1 of 4)

I looked at the recipe and that is a pretty big typo. I think you are right--half stick of butter woudl be 4TBS. I think the paste is a weight;and probably "OK" because you'd buy it that way.  I think almond butter is very different from paste so could contribute to the difference in texture. Do what your daughter did!!

CooksTalk_Mods's picture

Almond Poppy Seed Pancake Correction (post #71196, reply #2 of 4)

Thanks so much for the heads up on the typo in the pancake recipe, kuchenbaaker. The 1/2 stick of unsalted butter was correct, but that should have translated to 4 Tbs. of butter, not the 1/2 Tbs. originally listed. You'll find the correction in the revised Almond Poppy Seed Pancake recipe here. We'll let Lisa know you think her recipe is a "humdinger" (love that!), and again, thanks for calling attention to the typo so we could fix it. 

kuchenbaaker's picture

Thanks so much for the (post #71196, reply #3 of 4)

Thanks so much for the clarification! I had to think a minute about your last sentence - as my daughter's name (the one who used almond butter!) is also Lisa! These are just a delightful special pancake - and even yummy cold for breakfasts on the run or coffee snack! I always stock up on almond paste when it goes on clearance after Christmas so usually have it on hand - good, cuz I will definitely be making these regularly! Thanks again for all your great info and superb recipes!

aileen1934's picture

almond paste (post #71196, reply #4 of 4)

My neighbour, who is of Dutch descent gave me her mother's recipe for making your own almond paste.

125 grams powdered sugar

200 grams ground almonds

1 egg

grated zest and juice of 1/2 lemon

almond flavouring (I use disaronno) to taste  - as much or as little as you like.

My family loves these pancakes, and I always have a batch prepared and in the freezer for a quick breakfast or snack