Almond Poppy Seed Pancakes with Almond Syrup

I just love these pancakes.  I've made them three times in the past month or so.  The almond syrup is good too, and it really makes these taste like this delish glazed almond poppy seed bread.  This is just a wonderful combination. 

I used Joy the Baker's recipe for lemon-poppy seed pancakes, omitting the lemon and adding almond extract.  I used Cooking Classy's recipe for almond syrup.  Cooking Classy also has a recipe for pancakes on that post, but Joy the Baker's looked a little more simple and I've had great success with her pancake recipes in the past.  Plus, I'm a sucker for any pancake recipe calling for 2 cups of buttermilk, since I buy it in 1-cup containers here.  Easier and no waste that way.  :)

The almond syrup is made with buttermilk.  Instead of the cream called for, I used almond milk.  I've made a buttermilk caramel syrup in the past, and that is kind of similar to this.  The kids didn't want to try this; they are real maple syrup purists when it comes to topping pancakes, and prefer only that.  I'm glad they like the good stuff, but wish they'd try other toppings once in a while! 

Almond Poppy Seed Pancakes with Almond Syrup
adapted from Joy the Baker & Cooking Classy

Pancakes:
2 tablespoons granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon almond extract
4 tablespoons unsalted butter, melted
2 tablespoons poppy seeds
butter, shortening, or vegetable oil for frying
Almond Syrup, recipe below

1.  In a large bowl, whisk together flour, baking powder, baking soda, and salt. Stir in the sugar. Set aside.

2.  In a separate bowl, whisk together buttermilk, eggs, vanilla extract, almond extract, and melted butter. Pour the wet ingredients all at once into the dry ingredients. Add the poppy seeds and stir to combine. If a few lumps remain, that’s ok. Let the batter rest for 10 minutes while the griddle heats.

3.  Place a griddle, or a nonstick saute pan over medium heat. Add a bit of butter, shortening, or vegetable oil to the pan. A teaspoon of fat will do for a nonstick saute pan, a bit more fat may be necessary for a griddle.   Dollop batter onto hot pan.  I use about 1/4 cup of batter. Cook until golden brown on the bottom and and bubbling on top. Flip once and cook until golden brown on each side.  Serve with almond syrup.

Almond Syrup:
1/4 cup salted butter
3/4 cup granulated sugar
1/2 cup almond milk
1/4 cup buttermilk
1/2 teaspoon baking soda
1 tsp almond extract

1.  Melt butter in a medium saucepan over medium heat.  Whisk in sugar, almond milk 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.  Serve warm.  Syrup can be stored in the fridge up to one week and reheated before serving, or serve cold.

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