NUTMEG PANCAKES - LALUNA, GRENADA
Published in Bon Appetit, November 2007. Freshly grated nutmeg is extra-fragrant. If using bottled ground nutmeg, add a pinch more.
Provided by swissms
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Nutmeg Syrup:.
- Bring all ingredients to boil in heavy small saucepan, stirring until sugar dissolves. Reduce heat to medium and simmer until reduce to 1 cup, about 8 minutes. Transfer to a microwave-safe pitcher. Cover and chill. (Can be made 3 days ahead. Keep refrigerated.).
- Pancakes:.
- Preheat oven to 250°F Whisk first 6 ingredients in medium bowl. Whisk eggs and 1/4 cup melted butter in large bowl. Whisk in milk. Add dry ingredients to milk mixture, stirring just to blend (some lumps may remain).
- Heat griddle over medium heat. Brush griddle lightly with melted butter. Working in batches and using 1/3-cup measure, ladle batter onto griddle. Cook until brown on bottom and bubbles form on top, about 2 minutes. Turn pancakes and cook until brown on bottom and cooked through, about 2 minutes longer. Transfer to baking sheet and place in oven to keep warm.
- Rewarm nutmeg syrup in microwave. Divide pancakes among plates. Drizzle with nutmeg syrup, garnish with sliced bananas, and serve.
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minhal khan
[email protected]I love the nutmeg flavor in these pancakes. It's so unique and delicious.
Md. Ibrahim
[email protected]These pancakes are the perfect way to warm up on a cold winter morning.
Keshia
[email protected]I made these pancakes for my family and they loved them! They're a new favorite in our house.
Dinah Ama Wiafe
[email protected]These pancakes are gluten-free if you use gluten-free flour.
Aashish Thakur
[email protected]I made these pancakes vegan by using almond milk and a flax egg. They were delicious!
Qasim Ali jutt
[email protected]I'm allergic to eggs, so I used a flax egg instead. The pancakes turned out just as good!
Karine Bastos
[email protected]These pancakes are a great way to use up leftover nutmeg. I always have some leftover after the holidays, and this is a great way to use it up.
Kimberly Jennell
[email protected]I added some chopped walnuts to the batter and they were delicious! I think I'll try adding some other nuts next time, like pecans or almonds.
Okolie Onyeka
[email protected]I used whole wheat flour instead of all-purpose flour, and they turned out great! They were still light and fluffy, but they had a bit more of a nutty flavor.
Ahamed Aiyash
[email protected]I made these pancakes exactly as the recipe said, but they turned out a little dry. I think I'll add a little more milk next time.
Kamal Syangtan
[email protected]These pancakes are a bit more labor-intensive than your average pancake recipe, but they're worth the extra effort. They're so delicious!
Mohamed Abahssain
[email protected]I'm not a big fan of nutmeg, but I still enjoyed these pancakes. They were light and fluffy, and the nutmeg flavor wasn't overpowering.
Arafath Love
[email protected]I made these pancakes for a brunch party and they were a hit! Everyone loved them.
Christian Melillo
[email protected]My kids loved these pancakes! They said they were the best pancakes they've ever had.
Shahad11 Aldiris
[email protected]I've never had nutmeg pancakes before, but I'm so glad I tried this recipe. They were delicious! The nutmeg flavor was subtle but noticeable, and it really complemented the other ingredients.
Ronnie Gray
[email protected]These pancakes are a great way to start the day! They're fluffy, flavorful, and packed with nutmeg. I'll definitely be making them again.