Pancakes to Celebrate I Love Reese’s Day

Hear this: May the 18^th is the I love Reese’s Day. And when you think about it, these peanut butter cups deserve to have one day dedicated to them. Well, in my house almost every day is filled with love for sweets and peanut butter, and if you want to know how we celebrate this love, read through.

It All Starts with a Healthy Pancake Recipe Base

Well, if you are to prepare a recipe that is going to be (let’s face it) filled with peanut butter chocolate cups a good idea would be making the pancake base a tiny bit healthier. You can choose your very own pancake recipe from these amazing ones, but here are several tips I could offer that will render a healthier result.

Consider replacing half of the dose of regular all-purpose flour with a healthier type, like whole wheat or almond flour. A nutty flour, like the almond one, will bring more to the texture department and will go hand in hand with the peanut butter.

Next, to make your pancake recipe healthier use a low fat milk type or go for one of the vegan types, like coconut, almond or soy milk.

Forget about sugar. You can add only a dash of it to your pancake batter or skip it altogether. The soft and fluffy pancake will be covered with a chocolate syrup and many Reese’s peanut butter cups, so you won’t even notice the difference.

It Continuities with a Reese’s Pancake Topping

Well, go ahead and get all the types of peanut butter cups, from the miniature ones to the biggest ones. Chop them and leave them aside because now is the time for the peanut butter whipped cream to be prepared. No matter what pancake recipe you opt for, you just have to prepare the peanut butter cream because it will complement your pancakes the best way possible. You will need half a cup of heavy cream, 2 tablespoons of confectioners' sugar, half a teaspoon of vanilla extract, and, of course, one and a half tablespoons of creamy peanut butter. Chill a large bowl in the refrigerator and then beat the heavy into it, slowly add the sugar and lastly, mix the peanut butter and vanilla extract in.

It Finishes with a Reese’s Pancake Syrup

Now is the time to prepare the best Reese’s syrup you have ever tried. You will need

¾ cup of chocolate milk

¼ cup of heavy cream

6 tablespoons of butter

2 tablespoons of cocoa

1 tablespoon of corn syrup

½ cup of sugar

6 regular sized Reese's peanut butter cups

Preheat a large saucepan over medium heat and pour all the ingredients (except for the peanut butter cups) into it. Cook everything until it boils, remove from the heat and stir the Reese's in, stir until the candy melts down.

Stack up your pancakes and add a dollop of the peanut butter whipped cream and drizzle everything with the syrup on top. Alternatively, spread the peanut butter cream over each pancake and add chopped peanut butter cups for a full enjoyment. 

How to Make Perfect Sourdough Pancakes

To make great sourdough pancakes you need two things – real homemade sourdough and a good sourdough pancake recipe.

The difference between real sourdough and the one bought in a supermarket is that the wheat starches in the first version are broken down by natural bacteria (lactobacillus) instead of with yeast. Even if you make your flapjacks with a store-bought sourdough, they will probably be just fine, but the homemade version definitely yields a much better final product.

How to Make a Sourdough Starter for Pancake Recipes

The ingredients you need are:

• 2 tablespoons whole wheat flour
• 1/4 cup distilled water

Note: It is best if the flour you use is organic and GMO-free.

Add the whole wheat flour into the water, then mix with a spoon until dissolved and well incorporated. Transfer the mixture to an airtight container, cover, and leave it next to the window for three days.

Note: For best results, add a bit of flour and water every day.

After three days, smell the mixture. If it smells sour, it is good to go. If it smells bed, you will have to throw it away, wash the container and start over.

Note: In case you fail, try keeping the new mixture in a different location in the house.

Once you’ve successfully prepared a starter, make the base for your pancake batter by combining two cups of water with some flour until you obtain a viscous mixture. Add one or two tablespoons of the sourdough starter. Leave this mixture in a warm (not hot) place.

Note: Use a non-metal spoon for stirring and adding the starter.

Note 2: Reserve the unused sourdough starter, if any, to make a new batch of sourdough starter.

Check your sourdough batter every day. It should smell sour and become more viscous. Depending on the warmth of the house, this process will take from one night to three days.

Sourdough Pancake Recipe

Here are the rest of the ingredients you need to make sourdough pancakes:

• 1/4 cup of sugar
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 egg
• 1 tablespoon oil

Add all of the above-listed ingredients into your pancake batter.

Note: Add the baking soda last, just before cooking and stir for about 10-20 seconds. This ingredient will activate the acid in the sourdough causing the batter to rise, thus resulting in fluffier and taller pancakes.

Heat some oil in a skillet or a nonstick frying pan over medium-high heat.

Note: The more baking soda you add, the less sour and the fluffier your flapjacks will be.

Note 2: to find out more on how to make your pancakes perfectly fluffy and delicious, check out this Ultimate Pancake Guide.

Pour about ¼ cup batter into the pan and cook for one or two minutes until it becomes flat enough to look like a pancake.

Note: If the first flapjack doesn’t flatten during cooking, add some more water into the batter to make it thinner.

When bubbles start appearing on top, the flapjack is ready to be flipped with a spatula (or by throwing it in the air, if you are skilled enough!) Cook the other side for another minute or so, until the bottom is golden brown.

Note: In case your pancake is too thick and can’t be cooked through, transfer it into the microwave or into the oven to cook through. Add more oil in the pan and pour a bit more batter to make the next pancake thinner.

Less is More with These Pancake Recipes

Although we hear this phrase in the fashion and architecture worlds, the same goes for food. More precisely, pancakes. What if you can find a pancake recipe that is equally tasty with and without certain ingredients. Here is a list of delicious recipes that are prepared with no flour, no sugar and no eggs respectively. Enjoy J

Flourless Pancake Recipe

We all know that flour is needed to bulk out the batter, but here’s a newsflash: you can prepare equally tasty pancakes without any flour. In fact, you can find a vast number of recipes among the Best American Pancake Recipes – Quick, Easy and Delicious, that won’t call for flour.

One such recipe is the one for the flourless banana pancakes. To prepare these you will need one and a half bananas, 2 eggs, half a teaspoon of vanilla extract, a quarter teaspoon of ground cinnamon, and a 1/8 teaspoon of baking powder.

Make sure you lightly mash the bananas with a potato masher and add all the other ingredients (except for the eggs) within the bowl. In a separate bowl whisk the eggs and then add them to the batter as well. Cook for around 2 minutes per side, flipping only once.

Sugarless Pancake Recipe

Well, any pancake recipe can go without sugar if you ask me. Especially if you are to use maple syrup as a sweetener. There’s no need to go overboard with sugar when the topping is sticky and sweet like maple syrup and honey. If, however, you can’t eat your pancakes if they are not sweet, go ahead and use stevia. This is a much healthier sugar replacement and what’s more, it is way sweeter than sugar. Another sugar alternative is adding very ripe bananas into the pancake batter. The riper the bananas the sweeter they are, so don’t be tempted to throw the blackened bananas away.

Additionally, you can top the pancake stack with fruits and berries and that way enhance the flavor.

Eggless Pancake Recipe

If you have ever set on to prepare a vegan recipe that called for eggs, then you probably know that there is a vegan egg substitute. This “egg” is made with either chia seeds or flaxseed and water.

Make sure you measure the seeds after grinding and mix a tablespoon of them with 3 tablespoons of water. Stir everything well, and place the bowl in the fridge for 15 minutes. Now you can use this fake egg as you would the regular ones (bear in mind that the ratio 1:3 refers only to one egg).

Once you make these pancakes, feel free to eat them with whatever you please, because when it comes to the toppings less is never more.

Nuts, berries, chocolate chips, you name it, anything can be used to make a tasty hotcake stack even tastier. Adding a dollop of whipped cream or ice cream won’t be bad either. Go ahead and prepare yourselves a delicious stack of happiness.

Turn Your Favorite Smoothie into Pancakes

Have you ever thought about this? Turning your all-time favorite, nutrient-packed beverage into pancakes seemed like a great idea to me. So much so, that I can’t still figure out why I haven’t thought of it earlier. But, hey, better late than never, right? :)

The Perfect Fruit Smoothie Pancake Recipes

If you ask me, there is nothing like a delicious smoothie to start the day on the right foot. But, the deal is, drinking smoothies isn’t enough. You should also get enough carbs and fats, and the best way to do this is to turn your favorite fruit smoothie into pancakes.

Since I adore berries, my favorite smoothie contains both strawberries (half a cup) and blueberries (a quarter cup), and of course, for enhanced protein take one banana.

Now, to make the pancakes you should add a cup of whole wheat flour and a cup of regular flour. Then a teaspoon of baking soda, a ¼ teaspoon of salt, 2 large eggs, and olive oil for frying. (virgin olive oil is the healthiest choice)

First, prepare the smoothie as you usually would, and then add the pancake ingredients. Blend everything until it becomes smooth and proceed to fry them.

To make sure there is no excess fat wipe the oil around the whole surface area of the pan with a paper towel.

Top these beauties with a dollop of Greek yogurt, a dash of cinnamon and a mix of nuts.

The Perfect Veggie Smoothie Pancake Recipes

Well, if we are being completely honest, a veggie smoothie is not anyone’s first choice. This is why, my favorite veggie smoothie is actually a fruit smoothie with a cup of spinach. The best part is, the pancakes made with this smoothie are going to have a green hue. Perfect for a fun start of the day.

For the pancake recipe you will need:

• 1 ripe banana
• 1 cup of spinach
• 1 5.3 oz of plain Greek Yogurt
• 3 tablespoons of milk
• 6 egg whites
• 1 cup of old fashioned oats
• 1 tablespoon of sugar
• ½ teaspoon of cinnamon
• ½ teaspoon of vanilla
• ¼ teaspoon of salt

To prepare the pancake recipe you will need:

Wash the spinach and separate the egg yolks from the whites. Place all the ingredients (except for the egg whites) in a food processor and pulse on high until smooth. Once you are done, pour the pancake batter into a bowl. In a separate bowl, whisk the egg whites until stiff peaks form. Add a ⅓ of the egg whites into the batter and only then add the remaining egg whites.

Fry the pancakes over medium high temperature until bubbles form and the edges start to get golden brown. It might take a little more than 2 minutes per side due to the fact that the pancakes contain only egg whites, so don’t worry.

Go ahead and make these pancake recipes as a part of your morning routine, not only will you be eating a scrumptious pancake stack, but a healthy one too! J

Get Ready for Shrove Tuesday with These Amazing Crempog, Crumpet, and Pikelet Pancake Recipes!

It’s never too early to prepare for the National Pancake Day! Especially when there are so many pancake varieties you need to make. Here are three amazing suggestions to celebrate this day in style!

Welsh Crempog Pancakes

Crempog is a Welsh pancake made with flour, eggs, buttermilk, vinegar, and salted butter. This traditional recipe is also known as ffroes, cramoth, or pancos and was originally cooked on bakestones, then served as a stack with butter on top.

Crempog pancakes are usually served to visitors as a teatime treat, but people in Whales also love making crempogs on birthdays (especially in South Whales), when the stack is cut down the wedges, just like a cake, and on holidays, especially on Shrove Tuesday, but also on St. David’s Day (March 1st) and on Bonfire Night (November 5th).

The oldest crempog pancake recipe was published in a book called ‘Welsh Fare’ in 1976 and dates from the 1700s, but the basic ingredients and old cooking traditions suggest that the origins of this Welsh staple go further back to the past. The earliest recipes called ‘crempog furum’, include yeast, oats, and barley meal, and were served with sugar or black treacle syrup on top. The variety made with oats was called ‘crempog surgeirch’ and was for the servants, whereas the masters opt for the variety with more refined flour.

During the 1880s, black treacle was replaced by golden syrup and bicarbonate of soda became increasingly popular as a yeast substitute. Crempog pancakes were traditionally cooked on a bakestone (also known as ‘maen’), a big, round flatstone. This was later replaced by a thick, cast-iron disc, also known as a ‘planc’ or ‘griddle’ and eventually, in the 20th century, built-in wall ovens were commonly used. However, the tradition of using a bakestone coexists with the more modern forms of cooking.

Standard Crempog Pancake Recipe

The ingredients you need for this traditional pancake recipe are:

• 1 ¼ all- purpose flour
• 1 cup sugar
• 1 tsp. bicarbonate of soda
• ½ tsp. salt
• 2 eggs, beaten
• 2 ¾ buttermilk (warm)
• ¼ cup salted butter
• 1 tbsp. vinegar

Follow these easy steps to make the crempogs:

1.    Place the butter in the warm buttermilk to melt, then gradually pour this mixture into the flour and beat well.

2.     Leave the mixture stand for at least half an hour (if you can wait, leave it for a few hours).

3.    Beat the eggs and combine them with the sugar, bicarbonate of soda, and vinegar. Mix well and add them to the flour/buttermilk mixture to form the batter.

4.    Grease a griddle (or flatstone if you have) and heat over medium heat. Pour about 1/3 cup of the batter and cook until golden brown on both sides.

5.    Serve in a stack with butter spread on each pancake. Other toppings like jams, syrups, or fruit slices are a matter of taste.

Crempog Pancake Varieties

The name suggests that English and Scottish crumpets are derived from crempog pancake recipes.

English hot crumpets and pikelets

English crumpets are circular, thick pancakes made with flour and yeast.  The early varieties were hard pancakes, which transformed into the soft and chewy cakes that we have today during the Victorian era. They are traditionally cooked on a griddle by pouring the batter into a shallow ring that serves as a mold.

These cakes are usually left slightly undercooked, then toasted just before eating. Their top is flat and they have a spongy texture, with a lot of pores. The topping of choice is usually butter, but honey, jam, margarine, or chocolate spreads are also frequently used.

Pikelets are a version of crumpets made without yeast and cooked without the ring, which makes them thinner and flatter. This version is also very popular in Australia and New Zealand and pretty much the same as classic American pancakes.

How can you not love something with such a cute name? I know, that is why I offer this easy and simple pancake recipe:

Ingredients:

• 3/4 cup milk
• 1 large egg
• melted butter
• 1 cup self-rising flour
• 1 tbsp. sugar
• pinch of salt

Preparing them is very easy:

1.    Combine the flour, sugar, and salt in a big bowl.

2.    Beat together the egg and milk. Add them to the flour mixture and whisk until smooth.

3.    Heat a large griddle or nonstick frying pan and grease with butter.

4.    Drop the pancake batter 2-3 tablespoons at the time onto the griddle. Cook until bubbles appear on the surface and the bottom is light brown. Turn and cook on the other side until light brown.

Scottish crumpets

Unlike the English version, the Scottish crumpets are not spongy and leavened. They resemble pancakes in appearance, but are cooked in a slightly different manner – sometimes they are fried, sometimes baked, but only on one side. The resulting pancake is darker and smoother on the side that was cooked, whereas the other side retains the bubbles and holes that appear during cooking.

The ingredients’ proportions slightly vary from the classic pancakes we are used to making, which results in a thin batter.  Besides the plain variation, these pancakes often include raisins in the batter. They are usually served with fried breakfast but also rolled with butter and jam.

Here is a Scottish crumpet pancake recipe:

Ingredients:

• 1 cup whole milk
• 1 large egg
• 2 tbsp. unsalted butter
• 1 cup plain flour
• 2 tbsp. castor sugar
• 2 tsp. baking powder
• pinch of salt

How to prepare:

1.    Mix the flour, sugar, baking powder, and salt in a large bowl.

2.    Mix the wet ingredients- egg, milk, and butter, then add them to the flour mixture. Stir until just combined.

3.    Grease the griddle with some butter heat it over low heat. Pour ¼ t- 1/3 cup of the batter to form a small pancake (about 3’’ to 4’’ in diameter).

4.    Bubbles will start to form and pop on the surface of the crumpet. Turn the pancake before the surface dries up. Cook the other side just a bit.

Happy Pancake Day!

These Are the Best Potato Pancakes Recipes for a Quick, Thrifty, and Delicious Lunch!

Broadly speaking, there are two main types of potato pancakes:

- Softer version, made from mashed potato with flour. These flapjacks are common in the States and Britain. They are almost always served as a savory dish.

- Crispier version, made from grated potatoes with beautiful golden color and a softer inside.

In both cases, pare mixed with ingredients like egg, onion, garlic, and various seasonings, then formed into patties and fried.

The reason I adore potato pancake recipes is because they are perfect to reuse leftover mashed potatoes. Plus, they are extremely flexible and allow you to include anything you have in the fridge. Potato pancakes are perfect when served as a lunch or light dinner, especially after heavy holiday feasting (Thanksgiving or Christmas, when there is plenty of leftover mashed potatoes in the fridge).

Depending on the country and region, the toppings and sauces vary as well. In Greece, they are served with tzatziki sauce, Russians eat them with caviar and sour cream, whereas in Germany they are topped with applesauce and sugar. They can also be topped with bacon, cheese (cottage cheese is most commonly used), sausage, eggs, sautéed veggies, ketchup or whatever comes to mind! Potato flapjacks are often served plain as well, i.e. without a topping.

Potato Pancake Recipes Tips and Tricks

Whichever national variation listed below you decide to make, there are a few useful tips and tricks that will make your potato pancake recipes perfect.

Potatoes

Start with the question “What kind of potatoes are the best?” The answer is – more floury ones, the same you use for baking.

Grating

Always grate the potatoes by hand or in a food mill. Avoid using a food processor because the high speed will cause the potatoes to release lots of starch and make the mixture soggy. To prevent the grated potatoes from oxidizing and turning brown, cover them with cold water. If you do mix them in a food processor, add the onion inside for the same purpose. Frozen shredded raw potatoes from the supermarkets contain additives that prevent discoloration, so you don’t have to apply this trick on them.

Draining

When you are ready to cook the potatoes, drain them on a paper towel to get the water out. Squeeze as much water out of the grated potatoes using your hands. This way you will also remove the excess starch and make them tastier. To be more efficient, place the grated potatoes in a towel and press with your hands.

Serving

Potato hotcakes are meant to be consumed warm, or better yet – hot! That means it is best if you eat them right after cooking. However, freshly fried potato pancakes are usually very oily, so it might be wise to let them drain for a few minutes before serving. If meanwhile they go too cold, place them on a baking sheet and put in the oven to heat up. 

Storing

Potato flapjacks can be frozen and revisited anytime! Place them on cookie sheets or plates and put in the freezer for a few hours. When they are fully frozen, transfer into plastic food bags and return to the freezer. When you are ready to eat them, heat in the oven at 350 degrees F. Fry up shortly in some oil and enjoy!

Easy Potato Pancake Recipe

Ingredients:

2 cups mashed potatoes

2 medium eggs

1⁄4 cup plain flour

onion

garlic

salt

pepper

vegetable oil for frying

Optional: sour cream or applesauce for garnish.

How to prepare them:

Mix the mashed potatoes, egg, flour, salt, pepper, onion, and garlic to prepare a thick mixture.

Preheat a frying pan or a skillet over medium heat and add some oil.

Pour 1/4 cup batter into the hot pan for each pancake and cook until golden brown on both sides.

Add your topping of choice and devour!

This is a basic potato pancake recipe. However, these tasty flapjacks have many varieties in a number of European countries that will allow you to prepare different flapjacks every time.

Potato Pancake Recipes Around the World

Irish Boxty

The Irish variation is one of the most well-known potato pancakes and a traditional dish in Ireland. In fact, it is so popular in this country, that there is even a folk rhyme: “Boxty on the griddle, and Boxty on the pan…” In some regions, this pancake is also called potato bread and is usually made with finely grated, raw potatoes or mashed potatoes combined with flour, buttermilk, baking soda, and sometimes eggs. These ingredients produce a somewhat smoother grainy texture than in the other potato pancakes.

The batter is fried on a griddle for a few minutes on each side, until light brown. Other traditional methods of cooking are boiling raw potatoes or baking them as loaves of bread, whereas many modern recipes include garlic and other spices. In some restaurants, they are served as wraps (like tortillas), filled with veggies and meat.

British Tatties

English tattie fish is a deep-fried potato pancake that looks like a piece of fish, hence the name. It is made of shredded potatoes, flour, eggs, and onions, but some recipes also call for cheese or tomato in the mixture.

Scottish have their own version, called Tattie scones. They are usually made with larger amounts of boiled potatoes, butter, and salt and often served as part of the full Scottish breakfast with bacon, sliced sausage, and fried eggs. The wheat varieties can also be served with jam and a cup of tea. Tattie scones are traditionally made as circles and then cut into quarters, but sometimes they are prepared as rolls. There are two cooking methods for these pancakes – frying and baking.

German Kartoffelpuffer

In Germany, potato pancakes are considered a holiday delight and are commonly sold during holidays, especially Christmas, in markets and festivals. In Bavaria, the potatoes are very finely grated, whereas in other regions the grating is coarser.

German potato flapjacks are topped with sweet things like sugar, applesauce, cinnamon, and fruits (most commonly blueberries), but also fruit sauces (cranberry sauce is a very common choice). These pancakes are also eaten in Austria, whereas the Swiss alternative is quite different from the pancakes in this part of Europe as it does not contain flour or eggs, but it does include onions and bacon.

Swedish Rårakor

The Swedish recipe is made with shredded potatoes, whole wheat flour, egg, milk, and fried to produce thin and crispy pancakes that are traditionally served with lingonberry jam or, when it comes to savory variations, with pork.

Jewish Latkes

Latkes are potato pancakes that Jewish people usually prepare for holidays like Hanukkah. Jewish people are credited for making these pancakes popular in the States.

Originally, latkes used to be made from other vegetables (for example, sweet potatoes), cheeses, and legumes; potatoes became their common base in the 1800s. The basic variation is made with potatoes, eggs, onions, flour, salt, and oil.

Polish Placki

Potato pancakes have been a very popular dish in Poland since the 17th century, mostly due to the presence of the Jewish community who, as we mentioned, is responsible for the popularization of potato pancakes. This dish was also widely consumed in periods of poor economic conditions in the country when it served as a common replacement for bread. It’s no wonder that Poland holds the record for the largest potato pancake ever made (bigger than two meters!)

Placki are usually topped with meat sauce, goulash, or pork. Meatless toppings include mushrooms sauce and sour cream, whereas apple sauce is the most popular sweet garnish.

Czech Bramborák

The Czech recipe is made of grated potatoes combined with flour or breadcrumbs, eggs, and seasonings like salt, pepper, marjoram, and garlic. More rarely used seasoning is caraway seeds (whole or ground). In some regions, the batter includes meat slices or sauerkraut. Very often, these pancakes are served alongside fried pork chops.

Persian Potato Kuku

The Iranian recipe is made with shredded potatoes, onion, sometimes garlic and spices like saffron and cinnamon. The batter is shaped in small patty-like pancakes, then fried or baked.

Need a New Take on Pancakes? Look no Further!

I bet you all have a favorite pancake recipe that you won’t let go of for anything in the world. Well, with me it is the opposite! I don’t remember the last time I prepared the same recipe in a row. And how could I? when I got the chance to discover the magical source for the best pancake recipes in the whole wide world. And no, it is not my mom’s cookbook. It is a food app I came across while going through the web. The name? MyGreatRecipes. I was honestly amazed at how many different shapes and sizes pancakes can come into. Yup, there is much more to pancakes than their regular round shapes and the maple syrup toppings.

Fruity Pancakes

Since I love fruit, and fresh pancakes for that matter, I must admit that never in a million years would I have thought of putting whole fruits into pancake batters. Ok, I knew that berries could be folded into the batter, but whole apple or pineapple rings? Yes, pancakes like these exist and are fairly easy to master. Not to mention as tasty as ever! A pillowy soft pancake with a crispy bite. Yum! You can top these pancakes with anything from the well-loved maple syrup to a rum based glazed, or even your favorite fruit spread or jam.

Chocolate Pancakes

I have always been team chocolate! And to find recipes that make use, not of one, not two, but three types of chocolate, well like I was in chocolate heaven! Try adding some cocoa powder to the batter (that’s the first), then fold some chocolate chips in (that’s the second), and the third, and most delicious part: prepare a chocolate syrup! Your very own, sweet, sweet pancake stack! But, just because the section is dedicated to chocolate, his doesn’t mean you should confine yourselves to chocolate only! Some whipped cream or even a scoop of ice-cream can go a long way in making the pancake experience better! Guaranteed!

Savory Pancakes

And of course, a list of favorite pancake recipes must have a “savory pancake” section. Not only can you find ways to reuse your leftover food (say your leftover mashed potatoes, be them the regular one or the sweet potatoes), there are also recipes for pancakes that I have never seen before. Imagine my exhilaration when I discovered the Okonomiyaki pancakes. These Japanese beauties will not only come in handy as a way of reusing that cabbage no one wants to touch, but they are a great base to add as many different ingredients as you possibly want. Any vegetable will do, carrots, zucchini, onions, literally anything you think goes well together. Also, there was the recipe for the crispy Chinese pancakes. These fritters contain scallions and are one crispy wonder! Dip them in soy sauce and enjoy!

Nutty Pancakes

Prepare your favorite pancake batter and add some toasted nuts of your own choice. Almond, pecans, hazelnuts, walnuts, you can’t go wrong. Chop them, grind them, or sliver them, either way, the taste will be splendid and the regular pancake’s texture will be bettered! Enjoy these with honey or maple syrup drizzled on top and brace yourselves for the sweetest, tastiest and healthiest pancakes you have ever tried!

Note: feel free to add in some of your favorite seeds as well, pepitas and sunflower seeds are known for their flavor enhancing abilities.

Don’t let your cooking process be boring, prepare a different pancake recipe each time! It is fun and the result will be all the more scrumptious!