Whole Grain and Nut Pancakes

Ingredients and Weight:

• Whole wheat flour: 2 cups (250g)
• Baking powder: 2 teaspoons (10g)
• Baking soda: 1 teaspoon (5g)
• Salt: 1/2 teaspoon (2.5g)
• Ground cinnamon: 1/2 teaspoon (2.5g)
• Ground nutmeg: 1/4 teaspoon (1.25g)
• Buttermilk: 1 1/2 cups (360ml)
• Egg: 1 large
• Honey: 1/4 cup (60ml)
• Vanilla extract: 1 teaspoon (5ml)
• Chopped walnuts: 1/2 cup (50g)
• Chopped pecans: 1/2 cup (50g)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Difficulty Level: 1 (Simple)

Preparation Method Steps:

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. In a separate bowl, whisk together the buttermilk, egg, honey, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
4. Gently fold in the walnuts and pecans.
5. Heat a lightly oiled griddle or pan over medium heat.
6. Pour 1/4 cup of batter onto the hot griddle for each pancake.
7. Cook for 2-3 minutes per side, or until golden brown.

Nutritional Information:

• Calories: 250 per pancake
• Carbohydrates: 30g
• Protein: 5g
• Fat: 10g
• Fiber: 3g

Dish Characteristics:

• Fluffy and flavorful pancakes with a nutty crunch
• Perfect for breakfast, brunch, or a light lunch
• Can be served with syrup, fruit, or whipped cream

User Comments:

• "These pancakes are absolutely delicious! The whole grain and nuts give them a great texture and flavor."
• "I love the simplicity of this recipe. I can always find the ingredients in my local supermarket."
• "My family raved about these pancakes. They are a hit for special occasions and everyday breakfasts."

Special Precautions and Tips:

• Do not overmix the batter, as this will result in tough pancakes.
• If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let sit for 5 minutes before using.
• To make gluten-free pancakes, substitute gluten-free flour blend for the whole wheat flour.
• For a sweeter pancake, add an extra 1/4 cup of honey to the batter.