Almond Pancakes with Brown Butter Pears {Recipe Redux: Homemade Mixes for Holiday Gifts}

Pancakes are a tradition in our house.  Any celebration equals an excuse for pancakes.  Or, maybe it’s just Sunday.

When I was growing up, everyone in our house got breakfast in bed on their birthday.  It didn’t matter if it was a school day or a work day – you woke to the sounds of Happy Birthday and the smell of pancakes.  Last year, my Mom snuck over to our house and surprised me with breakfast in bed and her incredibly delicious yeasted buckwheat pancakes.  I’ll have to share that recipe soon. 

For my husband’s birthday this year, I made these Almond Pancakes with Brown Butter Peaches.  While he chose not to eat in bed, it still felt like a celebration.

Since pancakes make people happy, it feels like a perfect gift to give for the holidays.  Make it simple for your family and friends to have a healthy, hearty holiday brunch by giving them the mix and instructions for Almond Pancakes with Brown Butter Pears (pears, instead of peaches, since pears are in season now.

Healthy pancakes is not an oxymoron.  These pancakes are loaded with fiber and protein from whole wheat pastry flour and nut (almond) meal.  Just don’t overmix, and you’ll have delicious, fluffy pancakes.  Go easy on the maple syrup and top the pancakes with caramelized fruit for sweetness and nutrition.  Your family and friends will thank you.

To make the mix, combine the following ingredients in a medium bowl.

1 ¾ cup whole wheat pastry four

¼ cup almond meal

2 teaspoons baking powder

2 tablespoons sugar

½ teaspoon salt

Whisk together and then transfer to a gift jar, like a Ball jar or Weck jar (my favorite).  Tie a bow, if you like.  If you want to make the present really special, place the mix in a little basket with pears and a card with the following cooking instructions:

Instructions for Almond Pancakes with Brown Butter Pears

Makes about 8 – 10 3-inch pancakes

1 jar almond pancake mix

3 large eggs, separated

1 ½ cups whole milk

4 tablespoons unsalted butter, melted (plus more for cooking the pancakes)

½ teaspoon vanilla extract

Pour the pancake mix in to a large bowl.  In a medium bowl, whisk together the egg yolks, milk, melted butter and vanilla.  Whisk the wet ingredients into the dry mixture until just combined.

In another bowl, whip the egg whites until they reach medium peaks (still soft).  Be sure not to overmix.  Gently mix half of the whipped whites into the batter with a spatula.  Then, gently fold in the remaining whites into the batter, being careful not to overmix.

Heat a griddle or large pan over medium heat.  Add a little butter and let melt and start to foam.  Drop ¼ cup of batter onto the griddle and let cook until you see holes forming in the batter.  Flip the pancake and cook until golden brown on the other side. 

Serve with maple syrup and brown butter pears.

Brown Butter Pears

4 tablespoons unsalted butter

3 large, ripe pears, cut into thin wedges

In a large skillet, cook the butter over moderately high heat until it is lightly browned and nutty-smelling, about 3 minutes. Add the pear wedges and cook, turning once, until they are softened and lightly browned, about 4 minutes.  Spoon over pancakes while still hot.

Finally, here is the entire recipe, start to finish, with pictures—in case you want to just make these for yourselves, and not give as a gift!  I hope healthy, hearty pancakes become a part of your family traditions. 

get all of your ingredients together in separate bowls

be careful not to overmix, or the pancakes will be tough

I used peaches in Elie's breakfast, because it was summertime.
Use apples or pears in winter.  The technique is the same.

Almond Pancakes with Brown Butter Pears

Makes about 8 – 10, 3-inch pancakes

1 ¾ cup whole wheat pastry four

¼ cup almond meal

2 teaspoons baking powder

2 tablespoons sugar

½ teaspoon salt

3 large eggs, separated

1 ½ cups whole milk

4 tablespoons unsalted butter, melted (plus more for cooking the pancakes)

½ teaspoon vanilla extract

In a large mixing bowl, whisk together the whole wheat pastry flour, almond meal, baking powder, sugar and salt*.

In another bowl, whisk together the egg yolks, milk, melted butter and vanilla.  Whisk the wet ingredients into  the dry mixture until just combined.

In another bowl, whip the egg whites until they reach medium peaks (still soft).  Be sure not to overmix.

Gently mix half of the whipped whites into the batter with a spatula.  Then, gently fold in the remaining whites into the batter, being careful not to overmix.

Heat a griddle or large pan over medium heat.  Add a little butter and let melt and start to foam.  Drop ¼ cup of batter onto the griddle and let cook until you see holes forming in the batter.  Flip the pancake and cook until golden brown on the other side. 

Serve with maple syrup and brown butter pears (if desired…which you will!).

Brown Butter Pears

4 tablespoons unsalted butter

3 large, ripe Bartlett pears—peeled, cored and cut into thin wedges

In a large skillet, cook the butter over moderately high heat until it is lightly browned and nutty-smelling, about 3 minutes. Add the pear wedges and cook, turning once, until they are softened and lightly browned, about 4 minutes.  Spoon over pancakes while still hot.