Introduction
This recipe shows you how to make a simple stack of pancakes and turn it into a dessert by adding ice cream and a crunchy almond topping. It doesn’t require any special equipment beyond a few basics you probably already have. You can prepare everything at home in less than an hour, including the almond topping.
Ingredients You’ll Need
For the Pancakes
You can use a basic homemade batter or a boxed mix. Here’s how to make it from scratch:
- 1 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract (optional)
If you’re using a boxed mix, follow the instructions on the package and skip to the cooking section.
For the Ice Cream Topping
You’ll need:
- 2 to 3 scoops of your preferred ice cream per serving
- Vanilla, chocolate, or caramel work well
This can be store-bought. There’s no need to make it from scratch unless you want to.
For the Caramelized Almonds
Here’s what you’ll use:
- ½ cup sliced almonds
- ¼ cup granulated sugar
- 1 tablespoon water
- Pinch of salt (optional)
Kitchen Tools You’ll Use
- Mixing bowls (1 large, 1 medium)
- Whisk or fork
- Measuring cups and spoons
- Frying pan or griddle
- Spatula
- Saucepan (for the almonds)
- Parchment paper or silicone mat (optional for cooling almonds)
- Scoop or spoon (for ice cream)
Step-by-Step Instructions
Step 1: Prepare the Pancake Batter
- In a large bowl, mix the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla (if using).
- Pour the wet mixture into the dry ingredients. Stir until just combined. The batter may be a little lumpy, and that’s okay. Don’t overmix.
- Let the batter rest for about 5–10 minutes while you heat the pan.
Step 2: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil.
- Use about ¼ cup of batter per pancake. Pour it onto the skillet and gently spread if needed.
- Cook for 2–3 minutes until small bubbles form on the surface.
- Flip and cook for another 1–2 minutes or until golden brown.
- Transfer cooked pancakes to a plate and keep warm. Repeat with the rest of the batter.
You’ll get about 6–8 medium pancakes from this recipe.
Step 3: Make the Caramelized Almonds
- In a small non-stick saucepan, add the almonds, sugar, and water. Turn the heat to medium.
- Stir the mixture constantly. The sugar will start to melt and coat the almonds.
- Continue stirring until the liquid is gone and the almonds look glossy and golden.
- Remove from heat and transfer to parchment paper or a silicone mat. Let them cool. They’ll harden as they cool.
- Break them up gently if they stick together.
Note: Be careful not to burn the sugar. Keep the heat moderate and stir often.
Step 4: Serve with Ice Cream
- Stack 2–3 pancakes per plate.
- Add one or two scoops of ice cream directly on top.
- Sprinkle with the caramelized almonds.
- Serve right away while the pancakes are warm and the ice cream is cold.
If the ice cream melts quickly, you can freeze the plates for a few minutes before assembling.
Storage and Make-Ahead Tips
- Pancakes: Store cooked pancakes in an airtight container in the fridge for up to 3 days. Reheat in a toaster or pan.
- Caramelized Almonds: These can be made ahead and stored at room temperature in an airtight container for about a week.
- Ice Cream: Keep frozen until you’re ready to serve.
You can also freeze leftover pancakes. Place parchment between each one, store in a freezer-safe bag, and freeze for up to 2 months.
Variation Ideas
- Nut-Free: Use granola or crushed cookies instead of almonds.
- Different Ice Cream Flavors: Try strawberry, coffee, or mint.
- Fruit Toppings: Add sliced bananas, strawberries, or berries with the ice cream.
- Sauces: Drizzle with chocolate syrup, caramel, or a fruit compote.
- Savory Option: Omit the sugar in the pancakes and serve with cheese and plain yogurt instead of ice cream.
Frequently Asked Questions (FAQ)
Can I use almond flour for the pancakes?
Almond flour can be used, but it behaves differently than all-purpose flour. You’ll likely need to adjust the liquid and add a binder like extra egg. Texture may be softer and more crumbly.
Can I caramelize other nuts?
Yes. Walnuts, pecans, and peanuts work the same way. Slice or chop them first, then follow the same caramelizing process.
What if I don’t have butter?
You can use oil in the pancake batter and for greasing the pan. Coconut oil, canola, or vegetable oil all work.
How do I know when the almonds are ready?
They should look shiny, lightly browned, and dry. If they start to darken too much or smell burnt, take them off the heat right away.
Can I double this recipe?
Yes. You can double or even triple all ingredients as long as you have enough space to cook and store everything.
Final Thoughts
This dish combines a few basic components into a complete dessert that you can make at home without much effort. The pancakes are simple, the ice cream is ready to go, and the almonds just take a few minutes on the stove. Once you’ve made it once, you can adjust the portions, toppings, or flavors any way you like.`