Walnut Pancakes
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Walnut Pancakes

Walnut Pancakes

with Apple Compote and Bacon

Ultra fluffy pancakes get a quick pan fry in butter, then get topped with maple syrup and apple compote! Crispy bacon is the only side that matters!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

100 g

Bacon Strips

1 unit


(Contains Egg)

1 unit

Gala Apple

4 tbsp

Maple Syrup

1.5 cup

All-Purpose Flour

(Contains Wheat)

1 tbsp

Baking Powder

237 mL


(Contains Milk)

28 tbsp

Walnuts, chopped

(Contains Walnuts)

1 tbsp

Brown Sugar

¼ cup

Dried Cranberries

Not included in your delivery

4 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


1 tbsp



Nutrition Values

Calories1200 kcal
Fat62 g
Saturated Fat26 g
Carbohydrate138 g
Sugar62 g
Dietary Fiber6 g
Protein25 g
Cholesterol200 mg
Sodium1670 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Measuring Spoons
Aluminum Foil
Measuring Cups
Large Bowl
Large Non-Stick Pan
Baking Sheet
Parchment Paper
Silicone Brush
Small Bowl


Prep and cook apple compote

Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, core, then cut apple into 1/4-inch pieces. Heat a small pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted. Add apples, dried cranberries, brown sugar and 2 tbsp (4 tbsp) water. Bring to a simmer. Simmer, stirring often, until apples are tender and water is absorbed, 4-6 min.Remove the pot from heat, then cover to keep warm.

Mix pancake batter

Stir together flour, walnuts, 1 tbsp (2 tbsp) sugar, baking powder and 1/4 tsp (1/2 tsp) salt in a large bowl. Add egg and milk, then whisk to combine. Set aside. (NOTE: To create fluffy pancakes, avoid over-whisking batter!)

Cook pancakes

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter, then swirl the pan until melted. Using 1/4 cup batter for each pancake, scoop batter for 3 pancakes into the pan. Cook on one side for 2-3 min. When bubbles begin to form on a pancake's surface, flip with a spatula. Cook until golden-brown, 1-2 min. (TIP: Reduce heat to medium-low if pancakes are browning too quickly!)Transfer pancakes to a plate, then cover with foil to keep warm. Repeat with 1 tbsp butter per batch and 1/4 cup batter per pancake until no batter remains.

Bake bacon

Meanwhile, add 2 tsp (4 tsp) maple syrup to a small bowl. Set remaining maple syrup aside for serving.Line a baking sheet with parchment paper, leaving overhang on all sides. Arrange bacon strips in a single layer on the prepared sheet. Brush maple syrup from the small bowl over top.Bake bacon in the middle of the oven, rotating sheet halfway through, until crispy and cooked through, 10-12 min.** (TIP: Keep an eye on bacon to prevent maple syrup from burning!)Transfer bacon to a plate, then cover with foil to keep warm.

Finish and serve

Divide pancakes and bacon between plates. Dollop apple compote over pancakes. Drizzle with remaining maple syrup.