These Nutty Nut Pancakes are quite possibly the nuttiest pancakes you’ll ever eat! There are three types of nuts in this recipe to give you a crunch with every bite.
This is a sponsored post by Cuisinart, who provided me with the Griddle and Grill that I used.
Happy Pancake Day! I give you (via Buzzfeed) 17 reasons why Pancake Day is the best day ever! It’s time to go NUTS over pancakes! And to do that, I present you with Nutty Nut Pancakes. Yes, that’s two nuts in there because these are quite possibly the nuttiest pancakes ever.
These pancakes are so nutty that each bite starts and ends with a crunch. But don’t worry –fluffy, light and airiness (the adjectives that so many pancakes strive to reach) are still captured here. The starting point for these pancakes is the Clinton Street Baking Company Cookbook (as printed in Verily), and their trick for fluffy and light pancakes? Whip the egg whites separately, and fold them in only until the batter looks like “whitecaps in the ocean with foam on top.”
Maybe you’ve also struggled with this before too, but sometimes when I pour maple syrup all over my pancakes, I find they can get a bit soggy before I actually reach the end of my breakfast. These Nutty Nut Pancakes solve that problem because the nuts give crunch and texture to each bite. Feel free to pour on the maple syrup and let it soak into the pancakes before taking a bite.
To make these Nutty Nut Pancakes (Haha, I can’t stop saying it! It just rolls off my tongue so easily.), I used my new Cuisinart Grill and Griddle. While I’ve always gotten by making pancakes on the stove, having a griddle for pancakes adds a whole new level of fun because the griddle can sit right on the kitchen breakfast bar so everyone can eat and cook at the same time!
Happy Pancake Day to you! I hope your day is filled with a sweet, savory, fluffy, thin, baked, or however-you-like pancake. Pancake are not a new subject for The Worktop, so if you are looking for some other pancake recipes, let these be inspiration:
- German Pancakes (aka Dutch Baby)
- Vanilla Yogurt Pancakes
- Farinata with Wild Mushrooms and Garlic Saffron Aioli
- Pancake Ice Cream Sandwiches
- Banana Chocolate Chip Vegan Pancakes
- Friday Fives: Pancake Recipes Roundup
- 1⅓ cup (190g) whole wheat (wholemeal) flour
- ¼ cup (50g) sugar
- 1⅓ teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs, separated
- 1 cup (240ml) whole milk (left at room temperature for about 10 minute)
- ¼ cup (55g) butter, melted, plus a bit more for cooking the pancakes
- 1 teaspoon vanilla extract
- ¼ cup (35g) almonds, chopped, plus extra for topping
- ¼ cup (35g) pecans, chopped, plus extra for topping
- ¼ cup (35g) hazelnuts, chopped, plus extra for topping
- maple syrup, for serving
- In a medium bowl, mix together the whole wheat flour, sugar, baking powder and salt.
- In a separate bowl, beat together the egg yolks, milk, butter and vanilla extract.
- Pour the egg yolk mixture into the dry mixture, and mix until well incorporated. Mix in the chopped nuts.
- In a separate bowl, beat the egg whites using an electric mixer on medium-low speed until soft peaks form. For the soft peak stage, when you lift up the beaters, the egg whites should hold their peaks just for a second or so before falling back into themselves.
- Fold the egg whites into the batter, being careful not to over mix. It is okay if there are chunks of egg white foam in the batter.
- Heat an electric griddle to 375°F / 190°C. Add on a little bit of butter to coat the pan. Drop on the pancake batter ⅓ cup at a time. When you see bubbles start to cover the surface of the pancake, gently lift up to check the bottom of the pancake to see if it is golden brown and crispy on the edges. When it is ready, flip the pancake over and continue cooking the pancake until it is golden brown on both sides. Repeat with the remaining batter, cooking as many pancakes as you can at once.
- Serve topped with extra nuts and drizzled in warmed maple syrup (heat maple syrup in a microwavable container for about 10 seconds in the microwave).