Chock Full of Nuts Pancakes

Susan Feliciano

By
@frenchtutor

These are "crunchy" pancakes, and a very special breakfast treat. The "insides" are a surprise for your guests, and make them a hearty breakfast dish.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
about 12 pancakes
Prep:
15 Min
Cook:
20 Min
Method:
Griddle

Ingredients

USE YOUR FAVORITE PANCAKE BATTER OR TRY THIS ONE:

2 c
bisquick baking mix
1 1/4 c
milk or buttermilk
2 Tbsp
oil
2
eggs
2 Tbsp
sugar (optional)

ADD TO THE PANCAKE BATTER:

1/2 c
finely chopped pecans
1 c
finely grated carrots
1/2 c
shredded coconut
1/3 c
plumped raisins
1 tsp
ground cinnamon

OIL A GRIDDLE AND HEAT OVER MEDIUM HEAT

Step-By-Step

1Plump the raisins by soaking in 1/2 cup boiling water for 10 minutes; drain.
2Mix pancake batter until well blended. Fold in the nuts, carrots, coconut, raisins, and cinnamon.
3Drop by 1/4-cups or large spoonfuls onto hot griddle. Cook until bubbles start to break on top, then flip and cook on other side.
4SERVE WITH BUTTER AND WARM MAPLE SYRUP OR SORGHUM, AND ADDITIONAL CHOPPED NUTS IF DESIRED.

About this Recipe

Course/Dish: Pancakes
Main Ingredient: Flour
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy