Ingredients
2cupsall-purpose flour
3½tbsppoppyseeds
2tspbaking powder
1tspbaking soda
½tspsalt
1½cupsbuttermilk
⅔cupmilk
¼cupgranulated sugar
2eggs,large
2tbspvegetable oil
2tbspapplesauce
2tspalmond extract
1tspvanilla extract
½cupalmonds,sliced, optional
poppy seeds,optional
¼cupsalted butter
1cupgranulated sugar
½cupheavy cream
¼cupbuttermilk
½tspbaking soda
1tspalmond extract
Preparation
Preheat a griddle to 350 degrees F.
In large mixing bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
In a separate mixing bowl, whisk together buttermilk, milk, sugar, eggs, vegetable oil, applesauce, almond extract, and vanilla extract for one minute.
Pour buttermilk mixture into dry mixture and stir just until combine, the batter should be slightly lumpy. Pour about ¼ to ⅓ cup of the mixture at a time onto the buttered preheated griddle and slightly spread outward.
Flip pancake when golden on the bottom. Cook opposite side until golden.
Serve warm drizzled with almond syrup and garnished with optional toasted, sliced almonds and a light sprinkling of optional poppy seeds.
Melt butter in a large saucepan over medium heat. Whisk in sugar, cream, and buttermilk. Cook mixture, stirring frequently until mixture begins to boil and sugar has dissolved.
Remove from heat and stir in baking soda and almond extract, whisk for about 10 seconds until mixture becomes foamy and frothy.
Serve warm.
