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Christine Hanson
American pancakes with fruit and nuts
Homemade American pancakes with honey or maple syrup, blueberries, raspberries and walnuts.
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Ingredients
Directions
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Melt the butter on low heat in a saucepan. Turn off the heat when the butter is almost melted.
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Sift the flour, wheat flour, the baking soda and cinnamon over a bowl. Mix the cane sugar and the salt through it.
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Stir the buttermilk with a whisk and melted butter through the flour mixture until a thick, smooth batter is created. Beat the egg through.
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Heat a knob of butter in 2 frying pans. Spoon 3 pancakes in each skillet and fry the pancakes over medium heat until done.
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Turn them when the batter is almost solidified (after approx. 3 min.) And bake for another 2 minutes on the other side. Keep warm on a plate under aluminum foil.
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Bake 6 more pancakes.
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Place a stack of 3 pancakes on each plate. Pour over each pile a tablespoon of honey and scoop up the blueberries and raspberries.
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Break the walnuts into pieces and sprinkle over them.
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Nutrition
560Calories
Sodium18% DV440mg
Fat48% DV31g
Protein24% DV12g
Carbs19% DV56g
Fiber20% DV5g
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