Linzer Tart Pancakes
I had the idea for a long time to make pancakes that tasted like Linzer Tarts. This contest inspired me to give it a try and the results were amazing! If you like linzer tart cookies, filled with almond and raspberry preserves, you will not be disappointed.
Ingredients
- 2 cups AP Flour
- ½ cup Powdered Sugar
- 2 tbsp Baking Powder
- ½ tsp Baking Soda
- 4 ozs grated Almond Paste
- 2 large Eggs
- 2 cups Buttermilk
- 1 tsp Almond Extract
- ¼ cup Melted Salted Butter
- ¼ - ½ cup Water (if needed if batter is too thick)
- Non-Stick cooking spray
- 1 jar Bonne Maman Raspberry Preserves
- ¼ cup Powdered Sugar for dusting
- ½ cup sliced almonds
Instructions
- In a large bowl, combine flour, powdered sugar, baking powder, baking soda and grated almond paste. Add eggs, buttermilk, extract, melted butter and whisk just until ingredients are combined. If the batter is too thick add water to thin.
- Heat a large non-stick skillet to medium heat and coat with non-stick cooking spray. Ladle pancake batter and cook until slight bubbles form. Flip and cook until brown. Remove pancakes to plate.
- Place raspberry preserves into a small microwaveable bowl and microwave for 30 seconds or until preserves are easy to spread. Top one pancake with 1 tablespoon of preserves and spread out on the whole pancake, repeat with 2nd pancake. Use a round small biscuit cutter to cut a hole out of the middle of the 3rd pancake. Dust third pancake with powdered sugar and place on the other 2 pancakes. Sprinkle top pancake with sliced almonds. Makes 12 pancakes – 4 servings
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