Nut N Honey Pancakes Adapted From Brownstone Diner Panca Food

NUT 'N' HONEY PANCAKES ADAPTED FROM BROWNSTONE DINER & PANCA

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.

NUT 'N HONEY PANCAKES

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!

SIMPLY PERFECT PANCAKES

Steps:

• Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.
• Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.
• Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it"ll thicken slightly.
• Heat a heavy frying pan over medium heat, or set an electric griddle to 350°F Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
• Drop 1/3 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, then turn the pancakes and cook the other side till brown. Turn over only once. Serve immediately.

CHINESE PANCAKE

Steps:

• Mix pancake mix with water {may add extra water if you like thinner pancakes, I usually do}.
• Pour four pancakes onto hot griddle {may have to do in batches as these are a bit large}.
• Crack 1 egg into the middle of each cake {try to avoid egg white from running out!}.
• Sprinkle 1/4 of each the ham, onion and cheese on cake, pushing in to smooth out surface.
• When bottom of cake is browned to liking, flip!
• Cook additional few minutes. Egg will be about over medium.
• serve!
• I have also subbed cooked breakfast sausage and blueberries for the ham, cheese and onions. We call them Blue moon pancakes!

PANNEKOEKEN (APPLE PIE PANCAKE/GERMAN)

Steps:

• Preheat the oven to 400 degrees F.
• Add the cinnamon, nutmeg and apples to a pan. Saute the apples over medium-low heat until slightly soft, 3 to 5 minutes.
• Meanwhile, prepare the batter. Mix the milk, vanilla and eggs in a bowl. Add the flour, granulated sugar and salt and whisk lightly (some lumps are ok but not too many).
• Increase the heat under the apples to medium and add the brown sugar and butter. Cook until a syrup forms, about 3 minutes, then add the batter all at once to the center of the pan. Swirl the apple syrup mix through the batter, using a heatproof spatula, to form ribbons (you do not want to fully combine the apple-sugar syrup into the batter). Cook until small bubbles form around the edge.
• Finish cooking the pannekoeken in the oven, 12 minutes. To serve, invert a 12-inch plate over the pan and flip the pan to turn out the pannekoeken. Sprinkle with powdered sugar, top with whipped cream and enjoy!

NUT 'N' HONEY SMOOTHIE

Steps:

• Using a blender, mix the almonds, milk, peanut butter and honey on high speed until smooth, about 1 minute.
• Add the ice cubes and blend until slushy, about 15 seconds.
• Enjoy!