Apple Walnut Pancakes

1 ½ cups Halladay’s Harvest Barn Buttermilk Pancake Mix

1 cup Buttermilk

1 large egg

2 Tbsp Vegetable Oil for cooking

Gently mix pancake mix, egg, and milk

Gently fold in additional ingredients:

1 cup grated tart apples, squeeze out excess liquid.
½ tsp cinnamon
⅓ cup walnuts, optional

Don’t overmix your batter. It’s okay to have a few lumps. As you stir gluten develops and that makes for tough pancakes. Let the batter sit for 3 to 5 minutes before cooking. You can make your batter up to 24 hours ahead. It may need to be thinned a bit if it sits.
You need even heat; not too high, not too low. Once your pan is evenly heated to the correct temperature your pancakes will be perfect.

SIMILAR RECIPES

Buttermilk Pancakes

1 egg

2 Tbsp. Butter, melted or oil

1 cup buttermilk, or 1 cup milk mixed with 1 Tbsp. Vinegar or lemon juice

1 1/2 cups Halladay's Buttermilk Pancake Mix

Consider some fun add-ins: coconut flakes, chocolate chips, blueberries with some finely grated lemon zest

Whisk together egg, butter and buttermilk until foamy. Add pancake mix and blend until most of the lumps are gone; let sit 2-5 minutes.

Meanwhile, heat a frying pan or griddle over medium-high heat. Brush pan lightly with oil or spray with non-stick cooking spray. Drop about ¼ cup of batter onto pan. Flip pancake over once bubbles have risen to the surface and cook the second side until golden.

Pumpkin Pancakes

1 1/2 cups Halladay’s Harvest Barn Buttermilk Pancake Mix

1 package Halladay’s Harvest Barn Pumpkin Cheesecake Mix

1 cup buttermilk

1 egg

Mix ingredients until just combined. Let set a couple minutes and then drop small circles of batter on a preheated and oiled skillet. Flip when bubbles form. Serve with maple syrup and whipped cream or ice cream if desired.

Chocolate Chip Pancakes

1 1/2 cups Halladay’s Harvest Barn Buttermilk Pancake Mix

1 cup buttermilk

1 large egg

1/2 cup chocolate chips

2 Tbsp vegetable oil, for cooking

Gently mix pancake mix, egg, and milk; fold in chocolate chips. Cook in an evenly heated pan, not too high or too low. Once you see a fair number of bubbles in your batter, it’s time to flip. You can lift once corner slight to be sure they are not burning, or are cooked enough to your liking.

Carrot Cake Pancakes

1 ½ cups Halladay’s Harvest Barn Buttermilk Pancake Mix

1 cup Buttermilk

1 large egg

2 Tbsp Vegetable Oil for cooking

Gently mix pancake mix, egg, and milk.

plus:

1 cup grated carrots.

1 tsp Apple Pie Spice

¼ cup raisins, optional

¼ cup pecans or walnuts, optional

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