chock full of nuts pancakes

Name: Chock Full of Nuts Pancakes
Prep time: 15 min
Cook time: 20 min
Cuisine: Southern
Ingredients: ## USE YOUR FAVORITE PANCAKE BATTER OR TRY THIS ONE:; 2 cup(s) bisquick baking mix; 1 1/4 cup(s) milk or buttermilk; 2 tablespoon(s) oil; 2 - eggs; 2 tablespoon(s) sugar (optional); ## ADD TO THE PANCAKE BATTER:; 1/2 cup(s) finely chopped pecans; 1 cup(s) finely grated carrots; 1/2 cup(s) shredded coconut; 1/3 cup(s) plumped raisins; 1 teaspoon(s) ground cinnamon; ## OIL A GRIDDLE AND HEAT OVER MEDIUM HEAT

28 Pinches 1 Photo

Susan Feliciano

Oak Ridge, TN

Updated on Mar 16, 2016

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.

Rate

prep time 15 Min

cook time 20 Min

method Griddle

yield about 12 pancakes

Ingredients

USE YOUR FAVORITE PANCAKE BATTER OR TRY THIS ONE:
2 cups bisquick baking mix
1 1/4 cups milk or buttermilk
2 tablespoons oil
2 - eggs
2 tablespoons sugar (optional)
ADD TO THE PANCAKE BATTER:
1/2 cup finely chopped pecans
1 cup finely grated carrots
1/2 cup shredded coconut
1/3 cup plumped raisins
1 teaspoon ground cinnamon
OIL A GRIDDLE AND HEAT OVER MEDIUM HEAT

How To Make chock full of nuts pancakes

Step 1

Plump the raisins by soaking in 1/2 cup boiling water for 10 minutes; drain.

Step 2

Mix pancake batter until well blended. Fold in the nuts, carrots, coconut, raisins, and cinnamon.
Step 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.
Step 4

SERVE WITH BUTTER AND WARM MAPLE SYRUP OR SORGHUM, AND ADDITIONAL CHOPPED NUTS IF DESIRED.
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