Pancake Recipes - Walnut-Buttermilk Pancakes

Recipe By :Diamond of California

1 cups toasted Diamond Walnut Halves for topping -- (1 to 1

1/2)

2 cups buttermilk

2 eggs -- room temperature

2 tablespoons butter -- melted

1 1/2 cups all-purpose flour

1/2 cup Diamond Finely Ground Walnuts

1/4 cup sugar

2 teaspoons baking soda

1 teaspoon salt

2 tablespoons vegetable oil for pan

Maple syrup for topping

To toast walnuts: Preheat oven to 350. Spread walnut halves on a baking

sheet or in a shallow pan. Bake, stirring once or twice, until lightly

browned and fragrant, 7 to 10 minutes. Set aside. In a medium bowl combine

buttermilk, eggs, and melted butter and whisk until smooth and blended. In a

large bowl combine flour, ground walnuts, sugar, baking soda, and salt.

Pour buttermilk mixture slowly into dry ingredients, whisking just until

blended and taking care not to overmix. Heat a skillet or griddle to medium

hot. Lightly grease the pan with oil. Spoon out batter onto griddle, using

about 1/3 cup batter per pancake. Cook 2 to 3 minutes, or until a few

bubbles form on top. Turn pancakes and cook briefly on other side until

brown. Remove cooked pancakes and keep warm in a low oven until ready to

serve. Repeat with remaining batter.

Before serving, sprinkle pancakes with toasted walnut halves. Serve with

warm maple syrup. Makes about 18 pancakes

Source:

"diamondnuts.com"

S(Formatted/Shared by):

"Robin Demers"

Copyright:

"2002-2004 Diamond of California"

Yield:

"18 pancakes"

Per Serving (excluding unknown items): 1408 Calories; 38g Fat (24.4%

calories from fat); 47g Protein; 218g Carbohydrate; 5g Dietary Fiber; 453mg

Cholesterol; 5512mg Sodium. Exchanges: 9 1/2 Grain(Starch); 1 1/2 Lean

Meat; 2 Non-Fat Milk; 6 Fat; 3 1/2 Other Carbohydrates.

NOTES : These simple pancakes can be made in minutes if you measure out the

wet and dry ingredients separately the night before. In the morning, just

stir everything together while the griddle is heating.

Pancake Day
Pancake Day