Saturday, May 14, 2005

Almond-Buttermilk Hotcakes with Raspberry-Grape Sauce

Almond-Buttermilk Hotcakes with Raspberry-Grape Sauce (Adapted from CL)

For the sauce

3 tablespoons seedless raspberry jam
2 tablespoons fresh lemon juice
1/4 teaspoon fresh grated lemon zest
1 tablespoon water
1 teaspoon cornstarch
1 cup seedless red grapes, halved
1 1/2 cups fresh raspberries

For the hotcakes

1 cup all-purpose flour
1/2 cup whole-wheat pastry flour (can use all-purpose)
1/4 cup sliced almonds, toasted
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon fresh grated nutmeg
1/8 teaspoon salt
1 1/3 cups buttermilk
1/2 cup packed brown sugar
1/3 cup water
2 tablespoons canola oil
1 large egg
1/4 teaspoon almond extract

To prepare the sauce

In a small saucepan, whisk together jam, juice, zest, water and cornstarch. Stir in grapes - bring mixture to a boil, reduce heat and simmer until slightly thickened, about 1 minute. Gently stir in raspberries and remove from the heat - cover to keep warm.

To prepare the hotcakes

In a medium bowl, whisk together flours, almonds, baking powder, baking soda and salt.

In a small bowl, whisk together buttermilk, brown sugar, water, oil, egg and almond extract. Pour into the dry ingredients and stir just until combined.

Preheat nonstick griddle.

Pour about 1/4 cup batter per pancake onto the hot griddle. Cook until tops are covered with bubbles and edges look cooked, about 2 minutes. Carefully turn hotcakes over and cook until the bottoms are lightly browned about 2 more minutes. Repeat process with any remaining batter. Serve with the sauce.

Makes about 4 to 6 servings.

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  1. How did these hold up as leftovers? Was it still delicious this morning?

  2. Lauren - they did well! I kept the sauce separate and reheated the cakes in the toaster oven!