Pairs well with Pancakes with Ice Cream and Caramelized Almonds
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Pancakes with Ice Cream and Caramelized Almonds
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Delicious pancakes served with vanilla ice cream and crunchy caramelized almonds, perfect for breakfast, afternoon snack, or dessert.
00:20:00 total
Serves 4
medium
Breakfast
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Ingredients
- whole white almonds - 100 g (for caramelized almonds)
- granulated sugar - 50 g (for caramelizing almonds)
- whole milk - 490 g (for pancake batter)
- medium egg - 1 (for pancake batter)
- butter - 30 g (melted, for pancake batter)
- granulated sugar - 60 g (for pancake batter)
- all-purpose flour - 300 g (for pancake batter)
- vanilla pods - 2 (split and seeds scraped for pancake batter)
- salt - 1/2 teaspoon (for pancake batter)
- baking powder - 2 teaspoons (12 g) (for pancake batter)
- baking soda - 1/4 teaspoon (for pancake batter)
- sunflower oil - 6-7 tablespoons (for frying pancakes)
- vanilla ice cream parfait with cherry and almond pieces - 1 package (478 g) (for serving)
- fresh mint leaves - watch the video to see (for garnish)
Instructions
- Caramelize Almonds: Heat a non-stick frying pan over medium-high heat. Add granulated sugar in batches and let it melt until transparent and hydrated. Add whole white almonds and stir quickly until almonds are coated and caramelized. Remove immediately to a baking sheet lined with parchment paper to cool. Optionally, pour a little water to dissolve remaining caramel in the pan.
- Prepare Pancake Batter: In a bowl, combine milk and egg. Melt butter and add to the bowl. Stir in sugar to sweeten and help browning. Add flour, scraped vanilla seeds from pods, salt, baking powder, and baking soda. Mix well until smooth and slightly thickened.
- Cook Pancakes: Heat a pan on low heat and lightly oil with sunflower oil. Pour 3 tablespoons of batter per pancake without spreading. Cook slowly until bubbles form and edges start to set, and the top is partially cooked. Flip carefully and cook the other side for 1-2 minutes until golden brown. Repeat for 6-8 pancakes, adding oil between batches.
- Assemble and Serve: Place pancakes on a plate. Add three scoops of vanilla ice cream parfait with cherry and almond pieces on top. Sprinkle chopped caramelized almonds over the ice cream and pancakes. Garnish with fresh mint leaves. Serve immediately.
