MAPLE WALNUT PANCAKES
For a true taste of fall, we baked the flavor of maple syrup right in our pancakes and topped with maple syrup and walnuts.
Provided by By Bree Hester
Categories Breakfast
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, heat 1 cup maple syrup, 1 teaspoon vanilla and the salt to boiling over medium-high heat. Stir in toasted walnuts; heat about 3 minutes or until warmed through. Set aside.
- Brush griddle or skillet with vegetable oil, or spray with cooking spray. Heat over medium-low heat.
- In medium bowl, stir Bisquick mix, cinnamon, milk, eggs, 3 tablespoons maple syrup and 1 teaspoon vanilla with whisk until blended.
- For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook about 30 seconds or until edges are dry. Turn; cook other side until golden brown.
- Serve pancakes with butter and maple walnuts.
Nutrition Facts : ServingSize 1 Serving
MAPLE WALNUT PANCAKES
Make and share this Maple Walnut Pancakes recipe from Food.com.
Provided by Debbwl
Categories Breakfast
Time 20m
Yield 8-10 pancakes
Number Of Ingredients 9
Steps:
- Preheat non-stick pan sprayed with over medium heat.
- Mix all dry ingredients together in a medium bowl.
- In a separate bowl whisk together sour milk, maple syrup and egg. Add to dry ingredients and whisk till completely blended.
- For each pancake pour about a 1/4 cup of batter onto a hot pan.
- Cook on first side until bubbles that form begin to pop and edges look dry.
- With a spatula, turn and cook until second side is rich golden brown.
- Serve with additional maple syrup.
Nutrition Facts : Calories 151.8, Fat 6.1, SaturatedFat 1.3, Cholesterol 27.1, Sodium 247.3, Carbohydrate 21, Fiber 2.8, Sugar 8.1, Protein 5.2
MAPLE, WALNUT, AND FLAXSEED PANCAKES
Categories Egg Nut Breakfast Brunch Christmas Low Fat Quick & Easy New Year's Day Walnut Fall Winter Healthy Maple Syrup Bon Appétit
Yield Makes about 12
Number Of Ingredients 11
Steps:
- Whisk flour, flaxseed meal, walnuts, baking powder, baking soda, and salt in medium bowl to blend. Whisk buttermilk, 1/4 cup maple syrup, and egg in another medium bowl. Add buttermilk mixture to dry ingredients and whisk just until incorporated.
- Brush large nonstick skillet lightly with vegetable oil and heat over medium heat. Working in batches, add batter to skillet by scant 1/4 cupfuls. Cook until bubbles appear on surface of pancakes and undersides are golden brown, about 2 minutes. Turn pancakes over and cook until golden on bottom, about 2 minutes. Brush skillet lightly with vegetable oil as needed before adding each batch. Transfer pancakes to plates. Serve with additional maple syrup.
- *Sold at natural foods stores and some supermarkets. If flaxseed meal isn't available, buy flaxseeds and use a spice grinder or coffee mill to grind them into a fine powder
CHRISTINA'S BEER AND ONION PANCAKES WITH MAPLE WALNUT BEER SYRUP
Steps:
- To make the pancakes: Heat the butter in a medium skillet over medium-high heat. Add the onions and cook until softened, about 4 minutes. Set aside.
- In a mixing bowl, whisk the beer, eggs, and vanilla. Stir in the onions and butter. Add the biscuit mix, cinnamon, and nutmeg and stir just to combine. Let stand for 3 to 5 minutes.
- Meanwhile, to make the syrup: Combine all ingredients in a small saucepan and bring to a simmer, stirring. Remove from heat and keep warm.
- Heat a large skillet over medium heat and add enough butter to coat it well. Working in batches, pour about 1/4 cup of batter into the skillet for each pancake. Cook until browned on the bottom and bubbles begin to form on the top. Turn the pancakes and cook until browned on the bottom. Add more butter between batches as needed. Serve immediately, with the syrup.
Nutrition Facts : Calories 801 calorie, Fat 40 grams, SaturatedFat 18 grams, Carbohydrate 95 grams, Fiber 2 grams
MAPLE WALNUT BUTTER
My father has been putting this on his pancakes, waffles, and French toast since my parents got married almost 32 years ago! (Mom always had ways of spoiling us!)...Thanks to Dad, now all the men in our family (brothers, in laws, and husbands) do the same! Mom has made this with all kinds of nuts, but walnut is Dad's favorite. Give it a try;)
Provided by JamesDeansGirl
Categories Spreads
Time 15m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Place the walnuts in the workbowl of a food processor; cover and process until the nuts are ground and begin to form a paste.
- Add the butter, maple syrup, and cinnamon; cover and process until smooth and well blended, stopping the motor and scraping down the sides of the bowl once or twice.
- Store the butter in a covered container in the refrigerator; bring to room temperature before serving.
- This will keep for at least 1 week.
OAT AND WALNUT PANCAKES
These are really hearty, satisfying pancakes when you wake up ravenous. They are especially good with pure maple syrup. This recipe is from the Millenium Cookbook.
Provided by Carol Bullock
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, mix the flours, walnuts, oats, sugar, allspice, cinnamon, salt, and baking powder together well.
- In a medium bowl, mix the soy milk and vinegar together.
- Add the liquid ingredients to the dry ingredients and whisk until well incorporated.
- The resulting batter should be a little thicker than heavy cream.
- Pour about 1/2 cup batter into a lightly oiled nonstick saute pan or skillet and cook until lightly browned on each side.
- Lightly spread with good vegetable margarine and drizzle with pure maple syrup.
Nutrition Facts : Calories 272.5, Fat 7.4, SaturatedFat 0.8, Sodium 220.9, Carbohydrate 43.2, Fiber 4, Sugar 6.6, Protein 9.6
MAPLE, WALNUT & FLAX PANCAKES
A delicious, healthy, moist, nutty, and filling pancake recipe from "Bon Appétit Magazine" (Jan. 2004). You can tweak this recipe to your preferences, it's very forgiving. You can add some cinnamon to the batter, throw in some blueberries, mash in a banana, or substitute wheat germ or oats for the flax seed meal. If you don't have buttermilk, you can use the yogurt & milk substitution, soymilk, or about a tablespoon of vinegar to regular milk and let it sit for 5 minutes and use that.
Provided by blucoat
Categories Breakfast
Time 25m
Yield 12 pancakes
Number Of Ingredients 10
Steps:
- Whisk flour, flax seed meal, walnuts, baking powder, baking soda, and salt in medium bowl to blend. Whisk buttermilk, 1/4 cup maple syrup, and egg in another medium bowl. Add buttermilk mixture to dry ingredients and whisk just until incorporated.
- Brush large nonstick skillet lightly with vegetable oil and heat over medium heat. Working in batches, add batter to skillet by scant 1/4 cupfuls. Cook until bubbles appear on surface of pancakes and undersides are golden brown, about 2 minutes. Turn pancakes over and cook until golden on bottom, about 2 minutes. Brush skillet lightly with vegetable oil as needed before adding each batch.
- Transfer pancakes to plates. Serve with additional maple syrup or jam.
Nutrition Facts : Calories 100.3, Fat 4.2, SaturatedFat 0.5, Cholesterol 17.6, Sodium 202.1, Carbohydrate 13.6, Fiber 1.1, Sugar 4.2, Protein 2.4
TOASTED WALNUT BUTTERMILK PANCAKES WITH CRANBERRY MAPLE SYRUP
Categories Milk/Cream Breakfast Brunch Quick & Easy Cranberry Walnut Winter Gourmet
Yield Makes about six 4-inch pancakes, serving 2
Number Of Ingredients 11
Steps:
- In a small saucepan combine the syrup with the cranberries, simmer the mixture, covered for 5 minutes, or until the cranberries have burst, and keep the syrup warm, covered. In a bowl stir together the flour, the sugar, the baking soda, the salt, the cinnamon, and the walnuts. In a small bowl stir together the buttermilk, the egg, and 1 tablespoon of the butter, add the buttermilk mixture to the flour mixture, and stir the batter until it is just combined.
- Preheat the oven to 200°F. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with the additional butter. Spoon 1/4-cup measures of the batter onto the griddle and cook the pancakes for 1 to 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof plate and keep them warm in the oven. Serve the pancakes with the syrup.
APPLE WALNUT PANCAKES
Steps:
- In a large bowl, whisk flours, brown sugar, baking powder and salt. In another bowl, whisk egg whites, egg, milk and oil until blended. Add to dry ingredients, stirring just until moistened. Fold in apple and walnuts., Heat a griddle coated with cooking spray on medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrup. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.
Nutrition Facts : Calories 208 calories, Fat 8g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 396mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
MAPLE WALNUT SYRUP
This is a good syrup that can be used in many ways. This recipe gives instructions for canning. It will make 4 half-pints.
Provided by Sharon123
Categories Sauces
Time 40m
Yield 4 half pints
Number Of Ingredients 5
Steps:
- Combine corn syrup, maple syrup, water and sugar in a saucepot.
- Bring to a boil, stirring occasionally.
- Reduce heat and simmer syrup until it begins to thicken, about 15 minutes.
- Stir in nuts; cook 5 minutes.
- Ladle hot syrup into hot jars, seaving 1/4-inch headspace.
- Adjust two-piece caps.
- Process 10 minutes in a boiling-water canner.
- Yield: about 4 half-pints.
Nutrition Facts : Calories 1016.1, Fat 38.3, SaturatedFat 3.6, Sodium 11.3, Carbohydrate 175.4, Fiber 3.9, Sugar 105.1, Protein 8.9
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