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Walnut-Buttermilk Pancakes

From: Tina Salter

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Makes about 18 pancakes



  • 1 to 1 ½ cups toasted Diamond Walnut Halves for topping
  • 2 cups buttermilk
  • 2 eggs, room temperature
  • 2 tablespoons butter, melted
  • 1 ½ cups all-purpose flour
  • ½ cup Diamond Walnuts, finely ground
  • ¼ cup sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil for pan
  • Maple syrup for topping


To toast walnuts: Preheat oven to 350. Spread walnut halves on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes. Set aside.

In a medium bowl combine buttermilk, eggs, and melted butter and whisk until smooth and blended.

In a large bowl combine flour, ground walnuts, sugar, baking soda, and salt. Pour buttermilk mixture slowly into dry ingredients, whisking just until blended and taking care not to overmix.

Heat a skillet or griddle to medium hot. Lightly grease the pan with oil. Spoon out batter onto griddle, using about cup batter per pancake. Cook 2 to 3 minutes, or until a few bubbles form on top. Turn pancakes and cook briefly on other side until brown. Remove cooked pancakes and keep warm in a low oven until ready to serve. Repeat with remaining batter.

Before serving, sprinkle pancakes with toasted walnut halves. Serve with warm maple syrup.

Makes about 18 pancakes

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