Forget everything you thought you knew about pancakes! This recipe takes the classic breakfast staple and elevates it to a whole new level of deliciousness with the addition of crunchy, flavorful walnuts. These aren't your average, bland pancakes; we're talking fluffy, subtly sweet, and intensely satisfying walnut pancakes, inspired by traditional Mexican flavors. Imagine the perfect blend of warm spices, the satisfying crunch of walnuts, and a melt-in-your-mouth texture that will leave you wanting more. Prepare for a delightful twist on a breakfast favorite that’s perfect for weekend brunches or a special weekday treat.
This easy-to-follow recipe provides a step-by-step guide to creating these irresistible walnut pancakes. From preparing the batter to achieving that perfect golden-brown finish, we'll walk you through every stage, ensuring pancake perfection every time. Get ready to impress your family and friends with these delightful, uniquely textured, and utterly delicious walnut pancakes.
Tools Needed
- Sieve
- Mixer
- Bowl
- Baking mold
- Microwave
- Oven
Ingredients
- Chopped walnuts: 1/4 cup
- Walnut halves: 1 cup
- Eggs: 5
- Condensed milk: 1 cup
- Butter: 90g (2 packages)
- Unsalted butter: 180g
- Baking powder: 2 tablespoons
- Vanilla extract: 2 tablespoons
- Wheat flour: 300g (3 cups)
- Salt: a pinch
Step-by-Step Instructions
Step 1. Prepare the Batter
- Sift flour and baking powder together in a sieve.
- In a mixer bowl, beat 5 eggs at room temperature with a pinch of salt until light and fluffy (6 minutes at high speed).
- Add vanilla extract and condensed milk (or sugar substitute) to the beaten eggs.
- Add melted butter (or vegetable oil) to the egg mixture and beat for another 3 minutes.
- Gradually add the sifted flour mixture to the wet ingredients, mixing at medium speed until a thick batter forms.
- Fold in the chopped walnuts.
Step 2. Prepare and Bake
- Prepare the baking mold by greasing it with a mixture of vegetable shortening and flour.
- Pour the batter into the prepared mold and sprinkle with extra walnut halves on top.
- Bake in a preheated oven at 180°C (356°F) for 45 minutes.
Step 3. Cool and Serve
- Let the cake cool before unmolding and serving.
Read more: No-Bake Carlota de Limon: Easy Mexican Lime Icebox Cake Recipe
Tips
- You can use a hand mixer or blender instead of a stand mixer for the eggs.
- If you don't have condensed milk, use 3/4 cups of sugar as a substitute.
- The amount of walnuts is optional; adjust to your preference.
Nutrition
- N/A
FAQs
1. Can I use other nuts instead of walnuts?
Yes! Pecans, almonds, or even hazelnuts would work well, but walnuts provide the best flavor and texture for this specific recipe.
2. How can I make the pancakes fluffier?
Make sure you don't overmix the batter, gently fold in the ingredients. Using fresh baking powder is also crucial for achieving maximum fluffiness.
3. What can I serve with these walnut pancakes?
They're delicious with maple syrup, honey, fruit (like berries or bananas), or a dollop of whipped cream. A sprinkle of cinnamon is also a great addition!
So there you have it – a simple yet unforgettable recipe for fluffy walnut pancakes with a delightful Mexican twist. Enjoy these delicious pancakes for breakfast, brunch, or even a delightful dessert; they're sure to become a new family favorite. Happy cooking!