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
BANANA-WALNUT PANCAKES WITH CARAMEL TOPPING
Provided by Food Network
Time 15m
Yield 4 servings (3 pancakes each)
Number Of Ingredients 7
Steps:
- Heat skillet or griddle over medium-high heat or to 375degreesF. Grease with vegetable oil or shortening. In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Stir in mashed banana and 2 tablespoons walnuts. For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown. Serve pancakes topped with sliced banana, 2 teaspoons walnuts and the caramel topping.
BANANA-WALNUT PANCAKES WITH CARAMEL TOPPING
Bring restaurant-menu pancakes home with delicious fiber-rich pancakes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat skillet or griddle over medium-high heat or to 375°F. Grease with vegetable oil or shortening.
- In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Stir in mashed banana and 2 tablespoons walnuts.
- For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown.
- Serve pancakes topped with sliced banana, 2 teaspoons walnuts and the caramel topping.
Nutrition Facts : Calories 340, Carbohydrate 62 g, Cholesterol 25 mg, Fat 1, Fiber 7 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 21 g, TransFat 0 g
AUTUMN PANCAKES WITH CARAMELIZED WALNUTS
Light and fluffy with flavor from the allspice and cinnamon, these pancakes are really good. The candy walnuts add some crunch and sweetness. I may make the walnuts again just for a snack, they're that good. I can't imagine a better way to wake up on a fall morning, than to the aroma from these pumpkin pancakes sizzling on the...
Provided by Megan Todd
Categories Pancakes
Time 25m
Number Of Ingredients 21
Steps:
- 1. In a large bowl add milk, pumpkin puree, pumpkin butter (you can use an extra 1/4 cup pumpkin puree if you don't have pumpkin butter), butter, eggs, vanilla, & brown sugar. Mix together well.
- 2. In a separate bowl, add flour, baking powder, sea salt, allspice, & cinnamon. Mix well.
- 3. Add flour mixture to pumpkin mixture and mix together well with a whisk until smooth.
- 4. Coat griddle with cooking spray and heat to high. Drop batter by 1/2 cupfuls, cook until golden brown and flip to cook the other side until golden brown. About 4-6 minutes.
- 5. To make caramelized walnuts, melt butter in skillet over medium-low heat. Add brown sugar, nutmeg, & corn syrup; cook about 3 minutes until bubbly. Stirring to prevent burning. Add walnuts, coat with sugar mixture and cook until slightly golden, but not dark. Stir constantly.
- 6. Pour onto wax paper... allow to cool.
- 7. Serve pumpkin pancakes with caramelized walnuts atop. Top with real maple syrup and whipped cream.
- 8. *To make gluten-free....use 3 cups all-purpose gluten free flour in place of flour. And use gluten-free baking powder, spices, & brown sugar. Follow same directions for preparing. *Caramelized pecans also work well.
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
CARAMEL APPLE PANCAKES
Do you like to make pancakes on the weekend? Perfect for a late breakfast or for brunch, these tender pancakes are topped and garnished with chopped walnuts. The sauce may be made the night before, if you like. Simply cover and refrigerate, then warm up while the pancakes cook. Depending on the size of the griddle, this makes a batch of 4 or 6 pancakes.
Provided by Bibi
Categories Breakfast and Brunch Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Combine diced apples and water in a microwave-safe dish for the sauce. Cover and microwave on high power for 3 minutes. Stir, replace cover, and microwave on high until apples are fork-tender, about 2 more minutes. Drain and set aside.
- Combine brown sugar, cream, butter, and salt in a 2-quart saucepan over medium-low heat. Bring to a boil and cook, stirring occasionally, for 5 to 7 minutes. Mixture should be bubbly all over the surface. Mix in vanilla extract and cook, stirring, for an additional 2 minutes. Remove from heat and stir in cooked, drained apples.
- Preheat an electric griddle to 250 degrees F (120 degrees C). Lightly grease.
- Combine flour, baking powder, sugar, and salt in a bowl.
- Combine eggs and milk in a separate container, stirring briskly until eggs are well incorporated. Drizzle in melted butter while stirring. Add wet ingredients to dry ingredients and stir until most of the lumps are gone.
- Use a 1/4-cup measuring cup to pour batter in batches onto the preheated griddle, forming 6-inch pancakes.
- Cook until bubbles form on top of the pancakes and the surface begins to look a little dry, 3 to 4 minutes. Brown to desired doneness on the second side, 2 to 3 minutes. Keep first batch warm in a 250 degrees F (120 degrees C) oven, while the remaining pancakes cook.
- Serve a stack of 3 pancakes with caramelized apple sauce, and garnish with chopped, toasted walnuts.
Nutrition Facts : Calories 894.5 calories, Carbohydrate 110.7 g, Cholesterol 193.3 mg, Fat 45.5 g, Fiber 3.7 g, Protein 14.4 g, SaturatedFat 22.4 g, Sodium 713.1 mg, Sugar 65.6 g
CARAMELIZED WALNUTS
An easy Caramelized Walnuts recipe
Categories Nut Bake Quick & Easy Vinegar Walnut Fall Bon Appétit
Yield Makes 1 1/2 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 325°F. Line heavy rimmed baking sheet with foil. Spray foil with nonstick spray. Combine sugar and vinegar in small saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Add nuts; toss to coat. Transfer mixture to baking sheet.
- Bake until nuts are deep brown and syrup thickens and coats nuts, stirring occasionally, about 10 minutes. Cool completely on baking sheet. Break nuts apart. (Can be made 2 days ahead. Store airtight at room temperature.)
CARAMELIZED WALNUT HALVES
Use these caramelized walnut halves to top our Pumpkin Cake with Brown Butter Icing.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 10
Number Of Ingredients 2
Steps:
- In a small skillet, melt sugar over medium-high heat until medium golden, about 3 minutes. Remove skillet from heat. Working quickly, drop walnut halves, one at a time, into the melted sugar. If the sugar hardens, return skillet to low heat, and stir several minutes. Using a fork, turn walnuts until they are evenly coated. Transfer walnuts to a wire rack to cool completely. Use to decorate cake.
AUTUMN APPLE PANCAKES WITH WALNUT CARAMEL SYRUP
What a way to wake up. Start with the syrup so it will be waiting, ready and hot, to crown the cakes. It doesn't have to be autumn to fall in love with these.
Provided by Annacia
Categories Breakfast
Time 40m
Yield 6 pancakes
Number Of Ingredients 17
Steps:
- SYRUP:.
- Peel, core, and thinly slice the apples, set aside (this is fast work with the food processor).
- In a large saucepan, melt the butter over low heat.
- Stir in the spices and brown sugar all at once.
- Mix the cornstarch into the 1 cup of water until dissolved and immediately add the water mix, stir until the sugar is dissolved.
- Add the apples and cook over medium heat, stirring frequently, until the apples are nearly tender and the syrup is bubbly.
- While the apples are cooking, make the pancakes.
- Serve.
- Note: If you would like a thinner syrup, simply add a little more water.
- PANCAKES:.
- Mix the dry ingredients together in a large bowl.
- Mix the egg, butter, and buttermilk together in a small bowl.
- Make a depression in the dry ingredients and add the liquid mixture.
- Stir until moistened, some lumps will remain.
- Add more water to get the right consistency, if required.
- Do not over mix.
- Pour about 1/3 cup of batter onto a hot, lightly greased griddle.
- Cook for about two minutes on medium heat or until the edges are set and the bubbles remain open.
- Turn over and cook on the other side.
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