Almond Poppy Seed Pancakes

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Maple syrup, for serving

2 cups whole milk

4 large eggs

3-1/2 oz. almond paste

3 cups all-purpose flour

1 cup sliced almonds, toasted

1-1/2 tsp. kosher salt

1 cup (8 oz.) sour cream

Whipped butter, for serving

Vegetable oil or clarified butter, for brushing the griddle or pan

1/2 cup poppy seeds

1/2 Tbs. (1/2 stick) unsalted butter, melted

1 Tbs. baking powder

1 Tbs. almond extract

1/4 cup granulated sugar

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