In case you haven’t had enough pancakes in your life lately, I’m here with another yummy recipe for ’em.
When the husband and I have no plans for dinner, or we’re just plain lazy, or we need to clean out the fridge, or just because we feel like it — we have brinner. Sometimes we also have cheese and crackers, but that’s a story for another day.
A lot of times, the brinner train looks a lot like an omelet with whatever leftover bits of veggies and cheese we have thrown in. Sometimes, it looks like French toast. And other times, it looks like pancakes — sweet, syrupy, glorious pancakes.
When the brinner train rolled in most recently, we made these brown sugar-walnut pancakes. Why brown sugar and walnuts, you ask? Because we had them. Pretty mindblowing stuff, I know. The truth is, this combination was a winner. And I wouldn’t be surprised if it makes its way back to our kitchen very soon.
Brown Sugar-Walnut Pancakes
A Girl Versus Dough original
Yields: 12-14 pancakes
1 cup unbleached all-purpose flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons vegetable oil
1 large egg
1 tablespoon unsalted butter
In a large bowl, whisk together flour, sugar, baking powder and salt. Add milk, oil and egg and stir until combined (do not over-stir; a few lumps are OK).
Heat a large skillet or griddle over medium heat. Add 1/2 tablespoon butter to coat the skillet. Scoop slightly less than 1/4-cupfuls onto the skillet. Cook until bubbles form on top and edges are dry. Flip and cook other side until golden brown.
Repeat with remaining batter, adding more butter to skillet as needed to keep it coated.
Top pancakes with maple syrup and chopped walnuts (along with sliced bananas, berries, jam or anything else your heart desires). Serve immediately.