- 1 lb. raspberries
- 1/4 cup sugar
- 2 tsp. fresh lemon juice
- 1 3/4 cups all-purpose flour
- 1/2 cup toasted almonds, finely ground
- 3/4 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3 eggs, separated
- 1 3/4 cups buttermilk
- 1/2 tsp. almond extract
- 3 Tbs. unsalted butter, melted
- Maple syrup for serving
- Whipped cream for serving
In a bowl, whisk together the flour, almonds, baking soda, baking powder, the remaining 2 Tbs. sugar and the salt.
In another bowl, lightly whisk together the egg yolks, buttermilk and almond extract. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in 2 additions.
Put 1/4 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well and put 1 tsp. raspberry mixture in the center, then top with 1 Tbs. batter. Cook until the bottoms are golden brown, 3 to 4 minutes. Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and raspberry mixture.
Serve the pancakes with maple syrup and whipped cream. Makes about 30.