Almond Pancakes with Chocolate Sauce

Almond Pancakes with Chocolate Sauce
Breakfast in bed or dessert? You decide!
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Pancakes
  1. 1 cup almond flour or fine almond meal
  2. 1 cup all-purpose flour
  3. 2 teaspoons baking powder
  4. 1 teaspoon baking soda
  5. 3/4 teaspoon kosher salt
  6. 2 tablespoons sugar
  7. 1 1/2 cups buttermilk
  8. 2 large eggs
  9. 1/2 teaspoon vanilla
  10. 4 tablespoons melted butter
  11. Vegetable oil for griddle
Chocolate sauce and garnish
  1. 1/2 cup heavy cream
  2. 1/2 cup semi-sweet chocolate morsels
  3. 2 tablespoons butter at room temperature
  4. 1/4 teaspoon cinnamon
  5. 1/4 teaspoon salt
  6. 1/2 cup slivered almonds, lightly toasted
  7. Confectioner’s sugar
Instructions
  1. In a large bowl, mix flours, baking powder, baking soda, salt and sugar. In a separate bowl, whisk together buttermilk, eggs, vanilla and butter. Make a well in the dry ingredients and pour in the wet ingredients. Stir together with a wooden spoon or silicone spatula until just incorporated. Set aside while you assemble the chocolate sauce.
  2. In a small saucepan set over medium heat, bring cream to a simmer, then reduce heat to low. Stir in chocolate morsels, butter, cinnamon and salt until smooth. Remove from the heat and set aside, or keep warm over very low heat. The sauce will thicken as it cools.
  3. Heat a griddle pan over medium heat and brush with oil. Scoop 1/4-cup portions of batter onto the griddle, fitting 4 to 5 cakes at a time. Cook until bubbles form on the surface and edges are set, about 3 minutes. Flip and cook until brown on the opposite side, about 2 minutes. If the outsides of the cakes are too brown before the insides are finished cooking, lower the heat. Remove to a plate and cover with foil, or hold in a warm oven. Continue cooking in batches until all of the batter is used.
  4. Serve cakes drizzled with chocolate sauce and garnished with toasted almonds and sugar.
Notes
  1. All images and content are © 2017 LE CREUSET. All rights reserved.
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