Almond Poppy Seed Pancakes With Almond Syrup Recipe

Preheat a griddle to 350 degrees F.

In large mixing bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.

In a separate mixing bowl, whisk together buttermilk, milk, sugar, eggs, vegetable oil, applesauce, almond extract, and vanilla extract for one minute.

Pour buttermilk mixture into dry mixture and stir just until combine, the batter should be slightly lumpy. Pour about ¼ to ⅓ cup of the mixture at a time onto the buttered preheated griddle and slightly spread outward.

Flip pancake when golden on the bottom. Cook opposite side until golden.

Serve warm drizzled with almond syrup and garnished with optional toasted, sliced almonds and a light sprinkling of optional poppy seeds.

Melt butter in a large saucepan over medium heat. Whisk in sugar, cream, and buttermilk. Cook mixture, stirring frequently until mixture begins to boil and sugar has dissolved.

Remove from heat and stir in baking soda and almond extract, whisk for about 10 seconds until mixture becomes foamy and frothy.

Serve warm.