Tuesday, 17 April 2012

Almond Pancakes

To make about 24 small pancakes (like blinis)

2 medium eggs beaten with a whisk (today we used one very large egg)
dash of cold water - whisked in
Ground almonds
butter for frying

Add ground almonds to egg/water mixture until the consistency resembles thick batter.
Heat the butter in a frying pan (I use a stainless steel pan) then add desertspoons of pancake mix - the butter should sizzle when the pancakes are added (or they will stick).  The pancakes are about an inch and a half in diameter.  Cook until bubbling and then flip to cook the other side.

A variation is to add sultanas/raisins to the batter mix prior to cooking.  Also, grated apple can be added to the batter.

Serve whilst warm with runny honey.

Freeze any uneaten pancakes - they freeze very well and are useful for days when you’re short of time.


  1. Sold, My weekend breakfast is now sorted..look great! thanks for sharing..

    1. Hope you liked them when you made them!