Toasted Walnut Buttermilk Pancakes With Cranberry Maple Syrup Food

TOASTED WALNUT BUTTERMILK PANCAKES WITH CRANBERRY MAPLE SYRUP

Toasted Walnut Buttermilk Pancakes with Cranberry Maple Syrup image

Categories Milk/Cream Breakfast Brunch Quick & Easy Cranberry Walnut Winter Gourmet

Yield Makes about six 4-inch pancakes, serving 2

Number Of Ingredients 11

Ingredients

1/2 cup pure maple syrup
1/2 cup cranberries, picked over
1/2 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup walnuts, toasted lightly and chopped fine
1/2 cup plus 2 tablespoons buttermilk
1 large egg
1 tablespoon unsalted butter, melted, plus addition melted butter for brushing the griddle

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.

CRANBERRY WALNUT PANCAKES

Cranberry Walnut Pancakes image

A specialty recipe from the 1774 Inn in Phippsburg, Maine. I usually prefer waffles to pancakes, but these look so good I had to post the recipe here for safekeeping.

Provided by Lynne M

Categories Breakfast

Time 20m

Yield 12 pancakes, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups flour
1/2 cup whole wheat flour (or graham flour)
2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon baking soda
3 eggs
2 cups buttermilk
1/4 cup canola oil (or vegetable oil)
2/3 cup cranberries (coarsely chopped)
1/3 cup walnuts (chopped)

Steps:

Mix dry ingredients in a large bowl and set aside.
In a small bowl, beat eggs. Add oil and buttermilk, Beat together, and set aside.
Preheat griddle to 400 degrees.
Just before cooking, add wet ingredients to dry and stir just until mixed, then fold in cranberries and walnuts; stir just until mixed and drop onto hot griddle by 1/3 cupfuls. Flip pancake over when light brown on the bottom.

OATMEAL-BUTTERMILK PANCAKES

Oatmeal-Buttermilk Pancakes image

Categories Milk/Cream Breakfast Brunch Kid-Friendly Bon Appétit Small Plates

Yield Makes about 16

Number Of Ingredients 14

Ingredients

2 cups old-fashioned oats or quick-cooking oats
1/2 cup all purpose flour
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
Additional melted butter (for brushing skillet)
Lingonberry preserves
Fresh blueberries (optional)
Whipped cream (optional)

Steps:

Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl. Add to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover batter and refrigerate.)
Preheat oven to 250°F. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with lingonberry preserves and fresh blueberries and whipped cream, if desired.

CRANBERRY BAKED BUTTERMILK PANCAKES

Cranberry Baked Buttermilk Pancakes image

Looking for a great recipe for leftover cranberry sauce? Enjoy it for breakfast with these super easy & super tasty baked pancakes. They're easy because they're baked in a 9x13" pan instead of individually-made standing at the stove top. And their combination of sweetened dried cranberries and leftover cranberry sauce swirled on top make them super tasty.

Provided by Tracey | The Kitchen is My Playground

Categories breads

Time 40m

Number Of Ingredients 6

Ingredients

3 c. self-rising flour
2 1/2 c. buttermilk
2 eggs, lightly beaten
1 T. canola oil
3/4 c. dried sweetened cranberries
3/4 c. to 1 c. whole-berry cranberry sauce

Steps:

Place flour, buttermilk, eggs, and oil in a large mixing bowl. Stir until just combined {batter will be lumpy}. Gently fold in dried cranberries.
Place batter in a 9x13" baking dish coated with non-stick cooking spray. Drop cranberry sauce by spoonfuls on top of batter; use a knife to swirl cranberry sauce throughout batter, creating a marbled effect.
Bake at 425 degrees for 25-32 minutes, until puffed up and lightly golden browned on top.
Serve with maple syrup.
Add a pinch of ground cinnamon, nutmeg, and/or cloves, or even orange zest, to the batter, if you'd like.

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