Nut N Honey Pancakes Food

GRAIN AND NUT WHOLE WHEAT PANCAKES

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.

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.

COPYCAT IHOP HARVEST GRAIN & NUT PANCAKES

Steps:

• Lightly oil a skillet or griddle, and preheat it to medium heat.
• Grind the oats in a blender or food processor until fine, like flour.
• Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.
• In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.
• Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.
• Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.

RESTAURANT STYLE FLUFFY HONEY PANCAKES

Steps:

• In a bowl, combine the flour, powder, soda and salt.
• In a large bowl, combine the buttermilk, egg yolks, olive oil and honey, stirring well.
• Add the dry ingredients to the wet ingredients.
• In a glass or ceramic bowl, beat the egg whites until stiff peaks form; fold them gently into the pancake mixture.
• Heat an electric skillet to 375° F and spray with cooking oil.
• Drop about 1/2 cupfuls onto hot skillet and cook until underside is golden (you may not get a lot of bubbles, since this is very airy).
• Flip and cook until second side is done. You should have 5-6" pancakes.

BANANA NUT PANCAKES

Steps:

• In a small bowl, beat cream cheese until smooth. Mix in whipped topping (mixture will be stiff); set aside. , In a large bowl, combine pancake mix and sugar. Beat the egg, milk and oil; add to pancake mix and mix well. Fold in banana and pecans. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with cream cheese topping.

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!