NUT 'N' HONEY PANCAKES ADAPTED FROM BROWNSTONE DINER & PANCA
This recipe is from Guy Fieri Diners, Drive-Ins, and Dives, and is adapted from Brownstone Diner and Pancake Factory in Jersey City, NJ. I used a buckwheat pancake mix which was very hearty, but feel free to use what you have on hand or prefer. I also threw in a splash of vinegar to the milk to make buttermilk. Guy Fieri says the recipe is missing the secret ingredient, but they're still very nutty and delicious!
Provided by AmyZoe
Categories Breakfast
Time 40m
Yield 16-20 pancakes, 4-5 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 1154.4, Fat 97, SaturatedFat 13.7, Cholesterol 164.7, Sodium 1030.2, Carbohydrate 56.3, Fiber 5.6, Sugar 19.1, Protein 20.9
GLUTEN-FREE HONEY-NUTS-N-OATS PANCAKES
The flour blend recipe makes more than you'll need to cook up these pancakes. Just transfer the remaining flour to an airtight storage container and place it in a cool, dry place or refrigerate it. Now, you'll be ready to make your next gluten-free recipe.
Provided by Silvana Nardone
Time 30m
Yield 12 pancakes
Number Of Ingredients 19
Steps:
- For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
- For the pancakes: In another large bowl, whisk together 1 cup of the gluten-free flour blend, almond flour, millet flour, baking powder and salt. (Reserve the remaining gluten-free flour blend for another use.)
- In a medium bowl, whisk together the milk, eggs, oil, honey, vanilla extract and almond extract if using; stir into the flour mixture until combined.
- Heat a large nonstick skillet or griddle and grease with butter. Scoop 1/4-cup mounds of batter into the skillet and spread to make 3-inch rounds. Cook over medium heat until the pancakes are golden on the bottom, about 2 minutes. Flip and cook until fluffy and cooked through, about 2 minutes more. Transfer the pancakes to plates and top with the almonds and maple syrup.
Nutrition Facts : Calories 341 calorie, Fat 9.5 grams, SaturatedFat 2 grams, Cholesterol 37 milligrams, Sodium 409 milligrams, Carbohydrate 60 grams, Fiber 2 grams, Protein 5 grams, Sugar 5 grams
OAT PANCAKES WITH RASPBERRIES AND HONEY
If you promise pancakes to an 8-year-old, these are decidedly not the pancakes they will have in mind, though this doesn't mean they aren't for the rest of us. Think of them rather like the oatcakes you might have with cheese, only in pancake form; as with regular fluffy pancakes, however, it is what you eat with them that creates the magic. Here, I've made a honey and raspberry syrup, and the mixture of the soft, oaty cakes, the honey and the raspberries has a decidedly Scottish flavor. This leads me to think this could be good with a wee nip of whisky somewhere in the mix and, in deference to the great Hibernian dessert, Cranachan, a dollop of whipped cream. The lack of flour means that they are gluten-free (though because of cross-contamination where they are made, you should look for porridge oats that say as much on the packet, if this is crucial). And while you can use regular full-fat milk, I much prefer oat milk, which richly enhances their flavor, as well as making them dairy-free for those for whom that is a concern. Though in which case, banish all thought of the whipped cream now.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 25m
Yield 6 to 8 pancakes
Number Of Ingredients 10
Steps:
- Warm the honey and raspberries in a small saucepan over a medium heat, stirring frequently, until the raspberries have thawed. This shouldn't take more than 3 minutes or so. Take the pan off the heat.
- Put the oats and salt in a blender or a food processor with the small bowl fitted, and process until you get the consistency of flour, a mealy flour to be sure, but it should still be fine-ground.
- Tip into a bowl and stir in the baking powder and cinnamon.
- In a measuring jug, whisk together the milk, egg and vanilla, and then stir the wet mixture into the dry, until thoroughly combined. If the batter thickens too much, add more milk. And do not let this batter rest, as otherwise it will thicken too much.
- Pour 1/2 a teaspoon of oil onto a smooth, non-stick griddle (or large cast-iron or heavy-based frying pan) and, with a piece of paper towel, smear it over the whole surface. Put the griddle on a medium heat and, when hot, add the batter, using a quarter-cup measure but only filling it two-thirds full. You should get 4 pancakes at a time, and they will need around 2 minutes a side. Generally, when cooking pancakes, you turn them over when you see bubbles coming to the uppermost side, and while that still holds true, the bubbles are rather understated here. So slip a spatula underneath a pancake after 2 minutes to see if the underside looks cooked, and then when it is, flip it, and the rest of the pancakes, over and cook for another 2 minutes. As always, do not press down on the pancakes as they cook, and do not flip them more than once. When you've cooked the first 4, pile them on a plate, and cover with a clean tea towel, then oil the pan again and proceed as before.
- Serve immediately--the oats carry on drinking up liquid, and the pancakes will dry on standing--with the warm raspberry honey poured on top.
QUICK ALMOND FLOUR PANCAKES
These pancakes are a wonderful substitute for regular pancakes when you are watching your carbs! They are very filling and are on the dense side. This is a basic recipe can be tweaked. Any sweetener can be substituted for the maple syrup. Enjoy!
Provided by Allie
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk almond flour, water, eggs, maple syrup, and salt together in a bowl until batter is smooth.
- Heat oil in a skillet over medium heat; drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 10.1 g, Cholesterol 93 mg, Fat 19 g, Fiber 3.3 g, Protein 9.7 g, SaturatedFat 2.2 g, Sodium 181.2 mg, Sugar 4.3 g
GRAIN AND NUT WHOLE WHEAT PANCAKES
If you like Harvest Grain N' Nut pancakes, I have the recipe for you. Nutty, moist and tasty pancakes! This is the BEST pancake recipe I've tried, and I've tried many...
Provided by Myleen Sagrado Sjödin
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder, and salt.
- In another bowl, combine buttermilk, milk, oil, egg, and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts, if desired.
- Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle 1/3 cup of the batter onto the hot skillet; cook the pancakes for 2 to 4 minutes per side, or until brown.
Nutrition Facts : Calories 383 calories, Carbohydrate 52.2 g, Cholesterol 36.7 mg, Fat 15.5 g, Fiber 6 g, Protein 11.8 g, SaturatedFat 3.1 g, Sodium 768.7 mg, Sugar 16.4 g
NUT 'N HONEY PANCAKES
This recipe is my own variation of an eggless pancake, dressed up with a rich peanut flavor. Chopped, roasted peanuts are added to the batter, and smooth peanut butter subs for regular butter between these tender breakfast cakes. Everything is topped with the sweetness of honey. Don't forget to leave some peanuts left over for a garnish! (Note: This recipe was created with ingredients found in a Korean grocery, though Western chefs shouldn't have any trouble with the recipe, see substitutions noted below.)
Provided by mizmoxie
Categories Breakfast
Time 25m
Yield 10 pancakes, 2 serving(s)
Number Of Ingredients 11
Steps:
- Dry-roast the chopped peanuts in a griddle over medium heat until lightly toasted. Set aside to cool.
- Combine flour, sugar, baking powder, vanilla powder, salt, and cinnamon in a small bowl. Add milk, oil, and half of roasted peanuts; beat with a fork until smooth. Pour batter onto a hot, oiled griddle (in ~1/4-cup increments).
- Flip quickly when bubbles break the surface, and the edges are a bit stiffened. Cook one minute longer, then transfer to a serving plate. Repeat with remaining batter.
- As you stack the pancakes, smoothing a thin layer of peanut butter over each cake. When finished, spoon the remaining chopped peanuts over the pancake stack, and douse with honey syrup. Serve warm with a glass of soy milk. Enjoy!
Nutrition Facts : Calories 608.7, Fat 29, SaturatedFat 4.7, Sodium 765.8, Carbohydrate 72.6, Fiber 5, Sugar 15.2, Protein 18.3
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