Valentines Day almond pancakes
Poh
Masterchef Australian host & global Almonds ambassador
Ingredients
The quantities below are enough for two small pancakes each but you can easily double this if you like a more substantial breakfast.
Strawberry Compote
- 1 punnet strawberry
- ⅛ cup water
- 1 cinnamon stick or ½ teaspoon ground cinnamon
- 2-4 tablespoons rice malt syrup, honey or brown sugar (to taste)
Pancakes
- ⅔ cup almond meal
- 2 eggs
- ¼ cup milk
- ½ teaspoon vanilla bean paste or vanilla essence
- 2-3 tablespoons rice malt syrup, honey or brown sugar
Method
Strawberry Compote
Step 1
Wash and hull strawberries and cut in half.
Step 2
Place in a small saucepan with water and cinnamon and bring to the boil.
Step 3
Reduce to low and simmer for 15-20 minutes until strawberries have thickened.
Step 4
Leave to cool slightly, remove cinnamon stick and then stir in sweetener spoon by spoon, tasting as you go until it’s to your liking.
Pancakes
Step 1
In a small bowl mix almond meal, eggs, milk, vanilla and sweetener.
Step 2
Heat up a small non-stick fry pan (a bilini pan is ideal) and add a knob of butter. Ladle some pancake mixture in and cook over medium heat until edges are cooked through (3-5 minutes) and little air bubbles appear. Use a heat-resistant spatula to flip and cook on the other side for another couple of minutes.
Step 3
Repeat with rest of the mixture.
To Serve
Step 1
Stack pancakes and spoon over strawberry mixture. Dollop with thick cream and eat immediately.
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