Preparation

• 将烤箱加热到200°F。将杏仁酱放入装有搅拌附件的电动搅拌机碗中。在添加牛奶时，请低速搅拌，一次放松糊状，直到光滑而不块状。另外，您可以在食品加工机中加入少量牛奶直至光滑（添加足够的牛奶以帮助杏仁糊稀薄）。

  Add the sour cream, almond extract, and eggs. Whisk or process until well-blended and smooth.

  在一个大的搅拌碗中，加入面粉，糖，发酵粉，盐和罂粟种子。很好地搅拌以彻底结合。

  慢慢倒入液体原料的干燥亚搏手机版官方gredients while gently stirring, and mix just until combined. (Don’t overmix or you will activate the gluten in the flour and the pancakes will be chewy, like bread, instead of fluffy.) The mixture will be a little lumpy (and that’s OK; if you have pockets of flour bigger than a dime, smash them against the side of the bowl to break them apart without having to stir the batter more). Pour in the melted butter and gently mix just until incorporated. (Sometimes melted butter solidifies when added to cold ingredients. Adding it now helps disperse it evenly in the batter and smooth out some of the lumps.)

  Place a griddle or wide (preferably 14-inch) sauté pan over medium heat for several minutes. If using an electric griddle, set the heat to 350°F.

  Sprinkle the griddle with a few drops of water; they should bounce around before evaporating. If they sizzle away quickly, the heat is too high. If they just sit there and slowly steam, the heat is too low. When the griddle is properly heated, brush with oil or clarified butter, and then wipe with a paper towel so it’s evenly greased. (Big spots of oil or butter will promote uneven browning and your pancakes will have dark and light spots.)

  Ladle 1/2 cup of batter per pancake onto the griddle, an inch or two apart. Sprinkle evenly with 1 Tbs. toasted almonds.

  厨师直到气泡开始在煎饼表面弹出，边缘看起来有点干，而底面是金色的，大约2分钟。将它们翻转过来，然后继续烹饪，直到煎饼煮熟为止，大约1分钟。(If the undersides of the pancakes are browning or burning before the tops get a chance to form bubbles and dry out, the heat is too high. If it’s taking much longer than 2 or 3 minutes for the bubbles to form, the heat is too low.)

  Repeat with the remaining batter. Keep the pancakes warm on a heatproof platter or baking sheet in the oven.

  与鲜黄油和枫糖浆一起食用。