Ingredients

  • 2 teaspoons (6 grams) dry yeast
  • ½ teaspoon (2 grams) sugar
  • 1 cup (113 grams) all-purpose flour
  • ½ cup (70 grams) semolina flour
  • ½ cup (100 grams) almond flour
  • 1 teaspoon (3 grams) kosher salt
  • teaspoon ground turmeric (optional; for color)
  • 2 teaspoons (9 grams) baking powder
  • 1 cup whole milk, warmed
  • Honey
  • Unsalted butter
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      357 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 43 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 13 grams protein; 6 milligrams cholesterol; 496 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings

Preparation

  1. In a bowl, combine yeast and sugar. Stir in 1/4 cup warm water and let it rest about 10 minutes, until bubbling. In another bowl, combine the three flours, salt and turmeric (if using) and set aside.
  2. In a small bowl, combine baking powder and 3 tablespoons warm water, stirring to dissolve. Pour into a blender and add 1 1/2 cups warm water, the milk and the yeast mixture. Blend on low speed just to combine. With the blender running, gradually add the dry ingredients.
  3. Pour batter into a bowl, cover with a towel and set aside at least 1 1/2 hours, until doubled in size and very bubbly. Batter can be used immediately or refrigerated overnight.
  4. When ready to cook, stir to deflate. Batter should be a little thicker than heavy cream; thin with warm water if necessary. Heat a heavy nonstick (or very well seasoned cast-iron) skillet over medium heat. (If you have a nonstick pan for silver dollar pancakes, use that.) Pour 1/4 cup batter into the pan (or, for silver-dollar size, a heaping tablespoon). Cook at a very gentle sizzle for about 3 minutes, until the top is covered with holes and completely set; the bottom should be golden and lacy. Repeat with remaining batter.
  5. Meanwhile, combine equal amounts of honey and butter in a small microwaveable pitcher or bowl. Heat until hot, smooth and pourable; thin with warm water if necessary.
  6. Serve pancakes immediately, with hot honey-butter mixture. Or slide onto a baking sheet covered with a kitchen towel and top with another towel to keep warm. Cooled pancakes can be briefly reheated in microwave.

30 minutes

Dining and Cooking