Tuesday, January 18, 2011

Nutty Fruity Pancake Stacks

A pair almost ready to flip
about 1-1/2 c buttermilk pancake batter
1/4 c fresh or frozen blueberries
1 oz slivered toasted pecans
3 oz almond butter, softened briefly in the microwave
Heat a griddle to about 325 degrees F. Water drops should bounce and sizzle. Oil lightly. For 2 servings, make 6 pancakes, the largest about 4 inches across, the others somewhat smaller. Add a few berries and nuts to each pancake as it bakes. When batter on top becomes dull, flip to finish. Remove to a plate until all the cakes have been prepared. On a serving plate, place a large cake. Spoon on a tablespoon or two of almond butter, place a smaller cake on top, add a second dollop almond butter. Finish with the smallest cake, and top with a big spoonful of black cherry (or other berry) sauce. Dust with powdered sugar if desired.

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