“Mary Jo says the my pancakes are as good as her Grandma Dorothy’s, which is quite a compliment having tasted a few of her creations myself. My pancakes get really crisp around the edges and are rather dense, just the way I like them. The blueberries can be easily omitted and replaced with sliced bananas and walnuts or homemade granola. or just served plain. However you prepare them, always serve them with pure maple syrup.” – Chef Michael Salmon, Hartstone Inn
1 3/4 CUPS ALL-PURPOSE FLOUR
2 TEASPOONS BAKING POWDER
3/4 TEASPOON SALT
1/4 CUP ALMOND PASTE
2 LARGE EGGS, SEPARATED
2 CUPS WHOLE MILK
1/4 CUP UNSALTED BUTTER, MELTED
1/2 TEASPOON ALMOND EXTRACT
1/2 TEASPOON VANILLA EXTRACT
1 CUP BLUEBERRIES (PREFERABLY WILD MAINE BLUEBERRIES)
SLICED ALMONDS, TOASTED
1.. Mix dry ingredients (flour, baking powder and salt) in a bowl. In a mixer, beat together the almond paste and egg yolks. Add milk and mix. Stir in the dry ingredients. Add melted butter and extracts and mix. Fold in the blueberries.
2. Beat egg whites until stiff. Fold egg whites into the batter gently, just until combined.
3. Pour batter, 1/4 cup per pancake, onto a hot griddle. Cook until browned on the first side, flip and continue to cook the other side.
4. Place the pancakes on a serving plate and garnish by sprinkling with powdered sugar and toasted almonds. Serve with pure Maine maple syrup.