Ingredients
Equipment
Method
Preparation Steps:
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and orange zest until well combined.
- In a separate bowl, beat the egg and then add the vanilla extract, buttermilk (or yogurt), and oil (or melted butter). Mix until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid over-mixing; a few lumps are perfectly fine!
- Gently fold in the crushed toasted nuts, ensuring they are evenly distributed throughout the batter.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil or butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2 minutes or until golden brown.
- Stack the pancakes on a plate, drizzle generously with Canadian maple syrup, and sprinkle with additional crushed nuts for that baklava touch.
Notes
- For a dairy-free version, use almond or coconut milk and a dairy-free yogurt.
- For gluten-free pancakes, substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Store leftover pancakes in an airtight container for up to 3 days in the refrigerator.