1 1/4 cup all-purpose flour
3 1/2 tbs baking powder
3 tbs brown sugar
1/8 tsp Salt
1 1/4 cups of milk
3 tbs butter
1 tbs almond extract
Sift the flour, baking powder, and salt into a bowl. Add and thoroughly mix in the brown sugar. Melt the butter (in the microwave works perfectly well) and drizzle it over the mixture.
Add milk, almond extract, and egg. Whisk the ingredients together until thoroughly incorporated.
Heat a pan on medium heat or a griddle to approximately 300-350 degrees. I personally like to use the griddle because I can make multiple pancakes at once.
If you aren’t sure that they are ready to flip one good way to tell is to watch for multiple bubbles to be occurring in the middle of the pancake, rather than just on the edges.
Flip slowly so you don’t splash the liquid batter like a sun flare (I have done this).
If you want to look at the recipe on my website, along with photos, go [here!](https://chezgypsy.com/2018/10/07/brown-sugar-almond-pancakes/)