Biscuit Cakes

Spicin' and Dicin'
Flavoring your world - one spice blend at a time.

Half biscuit, half pancake. Your family will love these light and fluffy Biscuit Cakes next breakfast!

INGREDIENTS

• 1.5 cups all-purpose flour
• 1/2 cup almond flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp Vanilla Sugar
• 3 tbsp melted butter, cooled
• 1 egg
• 2 cups cold milk

PREPARATION

Preheat non-stick skillet to med-hi heat. In a large mixing bowl, combine dry ingredients: ap flour, almond flour, baking powder, baking soda, salt, and Vanilla Sugar. Mix in wet ingredients: butter, egg, and milk. DO NOT over mix! Batter should still have tiny lumps in it. Let mixture sit for at least 5 minutes.

Use non-stick spray or lightly butter skillet. Use small measuring cup to pour batter into pan. (My cakes were approximately 4-5" in diameter. Have fun and make whatever size you'd like! Just remember, the bigger the cake/the longer the cooking time.) Cook for about 3 minutes before flipping to other side. If the cake is a little too dark, slightly lower the heat.

Cook remaining side for 2-3 minutes. Cakes will fluff up a little when ready. Serve with your choice of syrup or fruit!

This recipe makes about 6 standard size pancakes (more if you make them smaller)