Whole Wheat "Basbousa" Pancakes Panquecas-Basbousa Integrais

This is one of my first actual creations in the kitchen, after having followed so many recipes to the letter, and I must say I'm quite happy with it.

It turns out my husband requested pancakes for breakfast. I happened to have some leftover almonds that had been sitting on my fridge for over a month, which were bought for a miserably failed attempt of croissant. I kept most of the sliced almonds there, thinking about using it for an egyptian Basbousa recipe (a semolina cake), which has not come to fruition as of yet.

For said recipe, I had also bought a little bottle of orange blossom water, which had also remained unopened.

Feeling inspired, I then created these whole wheat "basbousa" pancakes, which came out incredibly good. The flavor is delicate yet remarkable, and the consistency is perfect! It's thin enough that it spreads well when poured (unlike some oatmeal pancakes I made a few days ago) but thick enough that it's easy to flip (unlike some orange-ricotta pancakes I made a while ago).

I hope you enjoy!

Whole Wheat "Basbousa" Pancackes

I used this basic pancake recipe from allrecipes.com as a starting point, but changed it quite a bit.

- 1 1/8 cup all-purpose flour
- 1/4 cup homemade almond flour (pulse 1/3 cup sliced almonds in food processor until ground but not too fine)
- 1/8 cup whole wheat flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 tablespoon white sugar
- 1 1/4 cup milk at room temperature
- 3 tablespoons unsalted butter, melted
- 1 egg at room temperature
- 1 teaspoon orange blossom water
- confectioner's sugar and a few sliced almonds for garnish

In a medium bowl, combine flours (AP, whole wheat and almond) and mix well (preferably with a large balloon whisk) until thoroughly combined. Make sure to incorporate a lot of air into the mixture. Whisk in baking powder, salt and sugar and again mix until combined.
In a separate bowl, lightly beat the egg, add butter and mix until blended. Mix in milk, being careful not to overbeat the egg.

Pour the egg/butter/milk mixture into a well in the center of the flours, mix until smooth. Add orange blossom water and lightly mix it in. Heat a pan or griddle and cook pancakes in unsalted butter with 1/4 cup of the mixture at a time. When bubbles appear on the surface of the pancake, flip it and let it cook on the second side (it will be quicker on the second side).

Garnish with sifted confectioner's sugar and sliced almonds, top it with honey or your favorite syrup. 

Makes 12-15 pancakes.