Almond Poppy Seed Pancakes with Almond Syrup

Ingredients

• 2 cups all-purpose flour
• 3 1/2 Tbsp poppyseeds
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups buttermilk
• 2/3 cup milk
• 1/4 cup granulated sugar
• 2 large eggs
• 2 Tbsp vegetable oil
• 2 Tbsp applesauce
• 2 tsp almond extract
• 1 tsp vanilla extract
• 1/2 cup sliced almonds, toasted, optional
• Poppy seeds, for garnish, optional
• 1/4 cup salted butter
• 1 cup granulated sugar
• 1/2 cup heavy cream
• 1/4 cup buttermilk
• 1/2 tsp baking soda
• 1 tsp almond extract

Directions

1. Heat a griddle to 350 degrees. In a large bowl, whisk the flour, poppy seeds, baking powder, baking soda and salt until evenly mixed.
2. In another bowl, whisk the buttermilk, milk, sugar, eggs, vegetable oil, applesauce, almond extract and vanilla extract for 1 minute.
3. Add the buttermilk mixture to the dry ingredients, then stir only until the batter comes together. A few lumps are exactly what you want here, so resist the urge to keep mixing.
4. Scoop about 1/4 – 1/3 cup of batter at a time onto the hot buttered griddle, nudging it outward slightly after you pour. If your griddle is truly nonstick, you can skip the butter.
5. Turn each pancake once the underside is golden. These do not bubble dramatically on top, so peek underneath for color instead.
6. Cook the second side until it is golden as well. Serve warm with Almond Syrup, plus toasted sliced almonds and a small sprinkle of poppy seeds if you’d like.