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.


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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

Directions Step-By-Step

1
Plump the raisins by soaking in 1/2 cup boiling water for 10 minutes; drain.
2
Mix pancake batter until well blended. Fold in the nuts, carrots, coconut, raisins, and cinnamon.
3
Drop 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.
4
SERVE 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