This breakfast favorite is quick and easy, not to mention super tasty. We prefer the hearty thickness of these pancakes. If you like yours thinner, add up to 2/3 cup additional milk to batter.
1 cup all-purpose flour
1/3 cup finely chopped pecans or walnuts, toasted
1 teaspoon granulated sugar
1 teaspoon light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup nonfat buttermilk*
2 tablespoons vegetable oil
1 large egg
How to Make It
Stir together first 8 ingredients until well combined.
Whisk together buttermilk, oil, and egg in a bowl; add to flour mixture, stirring just until dry ingredients are moistened.
Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle or large skillet. Cook pancakes 2 to 3 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides. Serve immediately.
*1/2 cup fat-free milk and 1 1/2 tsp. lemon juice can be substituted for buttermilk. Let stand 10 minutes before whisking mixture with egg and oil.
Note: Mix up the dry ingredients to keep on hand for an even quicker breakfast meal. Store the mix in an airtight container up to 1 week.
I was anxious to try this recipe out. I love walnuts, pecans, nuts in general. But I was not satisfied with the end result. I followed the recipe as is, maybe I made a boo-boo along the way but it was way to salty for me.
I have to admit that I tend to like sweeter pancakes because I don't go crazy with the butter on the skillet for health reasons. That said, I tried adding more brown sugar like the previous reviewer suggested. I still didn't like them. The problem for me was the sugar and even the cinnamon didn't do a whole lot to complement the pecans. So they tasted like thick bland pecan dough to me, even when dusted with powdered sugar. I'd rather just have garden variety buttermilk pancakes. I'd never make these again.