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

Previous Next

Ingredients

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