When fall arrived, I developed a craving for cinnamon and nutmeg. I usually add them to my coffee, but since I was in the mood for pancakes this morning, I decided to experiment. Then I got the bright idea to add almonds for a little decor, and found that I LOVED the toasted nutty flavor they added. I'll try other nuts later, but this recipe is a keeper. NOTE: this recipe is easily adjustable...make it your own!
2Pour pancake mix into mixing bowl (keep some on the side in case you need to make the mix thicker. Add water, sugar cinnamon mixture, and nutmeg, then stir until ingredients are thoroughly mixed.
3Pour batter into hot skillet and cook until brown on the bottom. While cooking, coat top side of the pancakes with sliced almonds.
4Once browned on the bottom, flip pancakes and cook until browned. Almonds will toast and stick to the pancake.
5Put tablespoon of butter on plate, then place the cook pancake on top. Lift pancake every few seconds and spread melting butter across the plate. NOTE: The butter can go on top the pancake, but I liked the level of moisture the butter added to the pancake from beneath.
6Add your favorite toppings and enjoy! Goes great with syrup and sliced bananas.