Almond Pancakes

For the dry pancake mix:

Combine all the ingredients together and store in a container with a secure lid. The mix will store for about 3 months.

For the almond pancakes:

In a small bowl, whisk the egg whites and then add the buttermilk. In another bowl, whisk the egg yolks with the melted butter. Combine the buttermilk mixture with the egg yolk mixture. Add the almond extract and whisk together until thoroughly combined.

In a separate, large mixing bowl, add the dry pancake mix. Pour the liquid ingredients over the dry mix. Using a whisk, mix the batter just enough to bring it together. Fold in the chopped almonds.

Prepare a frying pan or electric skillet. The griddle is ready when a few drops of water dance across the surface. Lightly butter the pan. Gently ladle the batter on the griddle. You can use whatever you like to measure them onto the pan. I use a gravy ladle.

When the bubbles begin to set around the edges of each pancake, and the pancake is golden, flip. Continue to cook until the pancake is set. Repeat with the remainder of the batter.