Pancakes with Buttermilk, Caramelized Almonds with Maple Syrup Recipe

Ingredients:

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1/2 cup almonds, sliced
1/4 cup maple syrup
2 tablespoons butter

Instructions:

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk buttermilk, eggs, and melted butter until combined.
Pour the buttermilk mixture into the flour mixture and stir until just combined. Do not overmix, the batter should be slightly lumpy.
In a medium skillet over medium heat, melt two tablespoons of butter. Using a 1/4 cup measure, scoop batter into the skillet for each pancake. Cook until bubbles appear on the surface and the edges are set, about 2-3 minutes. Flip the pancake and cook until golden brown, about 1-2 minutes. Repeat until all the batter is used up.
While the pancakes are cooking, preheat a small skillet over medium heat. Add the sliced almonds and cook, stirring occasionally, until toasted and fragrant, about 3-4 minutes. Add maple syrup and stir until the almonds are coated. Cook for another minute, until the syrup has thickened slightly.
To serve, stack the pancakes on a plate and drizzle the caramelized almond maple syrup over the top. Enjoy immediately.

Verdict:

These pancakes are the perfect combination of fluffy and tangy from the buttermilk, while the caramelized almonds with maple syrup add a lovely crunch and sweetness. A gourmet twist on a classic breakfast dish.