Almond Croissant Pancakes

Steps

Almond Paste

1. 1

   In a small bowl, combine 3/4 cup almond flour, 7 tbsp powdered sugar, 3-4 tsp water and 1/2 tsp almond extract.

2. 2

   Use a spatula to combine the mixture until smooth. Divide into 8 balls and flatten into small discs about 2" wide using your palms.

3. 3

   Place the almond discs on a parchment-lined plate and freeze while you make the pancake batter.

Pancake Batter

4. 4

   In a large mixing bowl, whisk together 1 1/4 cup all-purpose flour, 2 tbsp granulated sugar, 3/4 tsp baking powder, 3/4 tsp baking soda and 1/4 tsp kosher salt. Set aside.

5. 5

   In a separate bowl, combine 1 1/4 cup whole milk (at room temperature) and 2 tbsp melted and slightly cooled unsalted butter.

6. 6

   Whisk in 1 large egg and 1 tbsp apple cider vinegar into the milk mixture.

7. 7

   Pour the milk mixture into the dry ingredients and stir until just combined; it is important to leave some lumps at this stage for fluffy pancakes.

8. 8

   Heat a nonstick pan over medium heat and lightly grease it with oil or ghee.

9. 9

   Use a quarter cup to pour the batter onto the preheated pan and place a disc of chilled almond paste on top of the batter.

10. 10

    Add a little dollop of batter on top of the almond paste, just enough to cover it. You can cook as many pancakes as will fit in your pan at a time, spaced about an inch apart.

11. 11

    Cook until bubbles start to appear on the exposed edges of the pancake, about 1-2 minutes (note that bubbles won't appear in the center where the almond paste is) and the bottom is golden.

    Start 1-minute timer
12. 12

    Flip the pancake and cook for an additional 1-2 minutes or until golden brown on both sides. Turn heat down to medium low or off for a few seconds if the pan starts smoking.

    Start 1-minute timer

Assembly

13. 13

    To make the optional glaze, whisk together 3 tbsp powdered sugar and 2-3 tsp milk or water in a small bowl.

14. 14

    Top the warm pancakes with a thin layer of glaze, then sprinkle with sliced almonds and garnish with powdered sugar.

15. 15

    Serve with maple syrup as desired.