Best Nut N Honey Pancakes Adapted From Brownstone Diner Panca Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Nut 'n' Honey Pancakes Adapted from Brownstone Diner & Panca image

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

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

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

RESTAURANT STYLE FLUFFY HONEY PANCAKES



Restaurant Style Fluffy Honey Pancakes image

I got this recipe from a friend after having trouble making a pancake with whole wheat flour that my 2 boys will eat. I made these and I swear they were the best pancakes I ever made. They looked so fluffy and browned just right. The boys loved them. We usu. eat maple syrup or powdered sugar over them. I just tried making a homemade syrup and that turned out good too. This is freshly ground whole wheat flour, so if you have store bought whole wheat, I would recommend doing it 1/2 white and half wheat.

Provided by WI Cheesehead

Categories     Breakfast

Time 15m

Yield 16 pancakes

Number Of Ingredients 8

1 3/4 cups freshly ground whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk (or make it with milk and vinegar)
3 eggs, separated
2 tablespoons olive oil
1 tablespoon honey

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.

Nutrition Facts : Calories 86.5, Fat 3.1, SaturatedFat 0.7, Cholesterol 40.6, Sodium 212, Carbohydrate 11.8, Fiber 1.6, Sugar 2.3, Protein 3.7

GRAIN AND NUT WHOLE WHEAT PANCAKES



Grain and Nut Whole Wheat Pancakes image

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

1 ½ cups old-fashioned oatmeal
1 ½ cups whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups buttermilk
1 cup milk
¼ cup vegetable oil
1 egg
⅓ cup sugar
3 tablespoons chopped walnuts

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

GLUTEN-FREE HONEY-NUTS-N-OATS PANCAKES



Gluten-Free Honey-Nuts-n-Oats Pancakes image

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

3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt
1/4 cup almond flour
1/4 cup millet flour
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups milk
2 large eggs, at room temperature
1/4 cup canola oil, plus more for the griddle
2 tablespoons honey
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract, optional
1/4 cup gluten-free old-fashioned rolled oats
Unsalted butter, for greasing
Sliced almonds, toasted, for topping
Pure maple syrup, warm, for topping

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

COPYCAT IHOP HARVEST GRAIN & NUT PANCAKES



Copycat IHOP Harvest Grain & Nut Pancakes image

Make and share this Copycat IHOP Harvest Grain & Nut Pancakes recipe from Food.com.

Provided by JustaQT

Categories     Breakfast

Time 10m

Yield 4-8 serving(s)

Number Of Ingredients 11

3/4 cup Quaker Oats
3/4 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1/4 cup vegetable oil
1 egg
1/4 cup sugar
3 tablespoons finely chopped blanched almonds
3 tablespoons chopped walnuts

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.

Nutrition Facts : Calories 432.7, Fat 24.2, SaturatedFat 3.5, Cholesterol 50.2, Sodium 1127.8, Carbohydrate 45.7, Fiber 5, Sugar 17.6, Protein 11.8

Related Topics