Pine Nut Pancakes Recipe

Be the first to write a review

Rate recipe

When I was a youngster, pine nuts helped me earn a Boy Scout Cooking Merit Badge. I decided on pancakes for my project. The wild combination I put together was good then and still is today.—Ed Horkey, Ahwatukee, Arizona

This recipe is:

Quick

[X]

Rate Pine Nut Pancakes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pine Nut Pancakes Recipe

Prep/Total Time: 25 min.

Yield: 5 Servings

10 15 25

Ingredients

1-1/2 cups reduced-fat biscuit/baking mix
1 cup puffed rice cereal
1/3 cup finely chopped banana
1/3 cup shredded peeled apple
1/4 cup raisins
2 tablespoons pine nuts, toasted
1 egg
3/4 cup milk
1/2 teaspoon vanilla extract

Directions

In a bowl, combine baking mix, cereal, banana, apple, raisins and pine nuts. In another bowl, beat egg, milk and vanilla; stir in the dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve immediately. Yield: 10 pancakes.

Originally published as Pine Nut Pancakes in Taste of Home August/September 1995, p59

Pine Nuts

Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.