Here's how to make fluffy pancakes sprinkled with honey and walnuts, as Greeks would have it, for a delicious Sunday breakfast!
Materials for pancakes:
195g (1½ cups) all-purpose flour
Two tablespoons sugar
One tablespoon of baking powder
1/2 teaspoon of fine sea or table salt
300ml (1¼cups) milk, dairy or non-dairy
One large egg
Five tablespoons (70g) unsalted butter, plus more for skillet
Two teaspoons of vanilla extract
200 gr. walnuts
150 gr. (3/4 cup) honey
100 gr. (1/2 cup) powdered sugar
50 gr. cinnamon, grated
Procedure
1) Melt the butter and set it aside. Mix the flour, sugar, baking powder, and salt in a medium bowl.
2) In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract. (Don’t worry if the butter solidifies slightly.)
3) Create a well in the centre of your dry ingredients. Pour in the milk mixture and stir gently with a fork until the flour is just incorporated. A few small lumps are okay. As the batter sits, it should start to bubble.
4) Place a large skillet or griddle over medium heat. Sprinkle in a few drops of water to test if it’s ready. You want them to dance around a bit and evaporate.
5) Brush the skillet with melted butter (this creates crispy edges, but you can skip it if using a quality nonstick pan).
6) Scoop the batter onto the skillet using a 1/4 cup measure or large cookie scoop, and spread each pancake into a 4-inch circle.
7) After 1 to 2 minutes, the edges will look dry, and bubbles will form and pop on the surface. Flip the pancakes and cook for another 1 to 2 minutes until lightly browned and cooked in the middle.
8) Break the walnuts with our hands and pour them on the pancakes, adding enough honey, cinnamon and powdered sugar for more flavour.
READ MORE: Lemon mousse with tea cream and lemon biscuit.
