Nut 'n' Honey Pancakes Adapted from Brownstone Diner & Panca
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
16-20 pancakes
- Serves:
- 4-5
ingredients
- 2 cups buttermilk
- 1 cup vegetable oil
- 3 large eggs
- 1 1⁄2 teaspoons vanilla syrup or 1 1/2 teaspoons vanilla extract
- 2 cups baking mix
- 2 teaspoons confectioners' sugar (plus more for garnish)
- 2 teaspoons granulated sugar
- 1⁄4 teaspoon baking powder
- 1⁄2 cup almonds, slivered and chopped
- butter
- 1⁄2 cup pecans, chopped
- 1⁄2 cup walnuts, chopped
- honey
directions
- Combine the buttermilk, oil, eggs, and vanilla syrup in a large mixing bowl and whisk until fully incorporated.
- Whisk the dry ingredients (excluding the nuts) together in another bowl.
- Add the dry ingredients to the wet ingredients and mix until just combined. A few lumps here and there keep the pancakes fluffier.
- Heat the grill until hot and brush with butter.
- Ladle 1/4 cup batter to make 4" diameter pancakes.
- Mix the nuts together. After about 15 seconds, sprinkle a handful of the medley into the center of each pancake.
- Depending on the temperature of the griddle, after 30 seconds to a minute, the edges of the pancake should begin to curl.
- Using a spatula, flip the pancake over. After another 30 seconds or so, the pancake should be a light golden brown and can be removed from the griddle.
- To finish off, drizzle honey over the pancakes and lightly dust with confectioners' sugar.
- Butter can be added to taste, although it's generally not needed because the pancakes are very moist.
- To maintain fluffiness, the pancake batter should be used the same day it is prepared.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.