Makes 4 to 6 servings
There is nothing quite like an early autumn or winter morning in Louviers, when the dark of night enshrouds our chilly house. The coal stove in the kitchen emits a halo of warmth, a fire burns in the fireplace if the temperature is really low, and I often decide to make pancakes. I’ve developed many recipes over the years, and this is my current
favorite because it combines everything I love—ground almonds for texture and nutrition, a touch of sugar for fun and flavor, a bit of spelt flour for texture and ease, vanilla to make it smooth. Try this recipe, which goes together in a thrice, and you’ll see what I mean!
INGREDIENTS
- 2 cups (500 ml) milk
- 2 tablespoons (30 g) unsalted butter
- 1 ¾ cups (245 g) unbleached all-purpose flour
- ½ cup spelt flour
- 1 teaspoon sea salt, plus a pinch
- 2 teaspoons baking powder
- ½ cup (75 g) raw almonds, finely ground
- 2 large eggs, separated if desired
- 1 teaspoon vanilla extract
- 2 tablespoons vanilla sugar
PREPARATION
- Heat the milk and butter in a medium saucepan over low heat until the butter is melted. Remove from heat and cool to lukewarm.
- Sift the flours, 1 teaspoon salt, and baking powder into a large mixing bowl. Add the ground almonds and mix with your fingers or a wooden spoon.
- Whisk the egg yolks, vanilla extract, and sugar into the cooled milk mixture until thoroughly combined. Slowly whisk the milk mixture into the dry ingredients until all ingredients are combined.
- Whisk the egg whites with a pinch of salt in a clean bowl until they make soft peaks, then fold them into the batter.
- Heat a nonstick skillet over medium heat. Pour ¼-cup amounts of the batter into the ungreased hot pan, leaving about ½ inch between pancakes. When the pancakes have bubbled on top and the undersides are golden, flip and cook until the other side is golden.
- Repeat with remaining batter.
- Serve hot from the griddle.
Note: If you want to skip the step of whisking the egg whites, you can omit it. Leftover pancakes can be used as an after-school treat by spreading a light layer of butter, sprinkling with cinnamon sugar, and topping with another pancake.
