This is a Galley Pirates exclusive that you’ll soon see on restaurant menus around the world. Yeah. Well, ok…maybe I’m getting ahead of myself. But this Almond Butter Creme Syrup is so decadent my skipper spewed out a stream of sailor words upon first bite. I always take that as a compliment. And the recipe is so quick, easy and sailboat friendly. We were on the hook in Mill Creek when we had this delicious breakfast prepared and devoured before our pug even woke up for his dinghy ride to shore. You snooze, you lose, buddy. He didn’t get any!
The secret to this pancake breakfast is not so much the pancakes themselves. They can be made with any traditional pancake mix….from scratch, from Bisquick, from Aunt Jemima Complete. We know you have at least one of these in your locker. But the deliciousness is the combination of crunchy almonds, tangy blackberries, then the drizzling of decadent Almond Butter Creme Syrup.
So let’s start out with the syrup, as it can be made ahead and sit while you prepare the pancakes.
Almond Butter Creme Syrup
1 stick salted butter
1/2 cup brown sugar
1/2 cup heavy whipping creme
1 teaspoon Pure Almond Extract
Met the butter in a small saucepan. Add the brown sugar and stir until all dissolved. Let simmer on low for two minutes.
Turn off the burner and whip in the heavy creme with a wire whisk until smooth. Add the almond extract, stir in well and set aside as you make the pancakes.
Blackberry Almond Pancakes
1 cup blackberries
1/2 cup sliced almonds
2 cups Aunt Jemima Complete
1 1/2 cups water
Mix your pancake batter per directions on the box. Or from scratch:
2 c. all-purpose flour
2 1/2 tsp. baking powder
2 tbsp. sugar
1/2 tsp. salt
1 egg, lightly beaten
1 1/2 c. milk
2 tbsp. melted butter
Add the blackberried and almonds and fold in gently.
On a griddle or fry pan, melt a tablespoon of butter or margarine, or spray with vegetable oil spray. (I prefer the butter or margarine as is gives the pancakes a crispier, more flavorful “crust.”) Once hot, pour the batter into the pan and cook until bubbly on top. Flip and cook the other side. (sorry I forgot to take photos of that process, but all you knowledgable boat chefs out there have no doubt made very good pancakes in the past. If you need a looksie, check out the Galley Pirates’s Blueberry Wild Rice Pancakes.)
Place the pancakes on serving plates and pour a generous amount of Almond Butter Creme Syrup on top. It will soak into the pancakes and pool all around them. Throw on some extra blackberries along with some bacon and your morning will have changed after the very first bite. If you have extra syrup you’ll want to store that in your icebox as you think of creative ways to use the extra syrup. If not just to get a finger full every now and then.
And as we sail back to the marina…poor Diesel is still bumming he didn’t get any pancakes…