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Sugar Shack Walnut Pancakes
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Sugar Shack Walnut Pancakes

Sugar Shack Walnut Pancakes

Serves 2 | with Apple Compote and Bacon

Ultra fluffy pancakes are on the menu! Top with layers of crispy bacon, maple syrup and homemade apple compote for an unforgettable start to your day.

Allergens:
Egg
Wheat
Milk
Tree nuts

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

/ serving 2 people

100 g

Bacon Strips

1 unit

Egg

(Contains Egg)

1 unit

Granny Smith Apple

4 tbsp

Maple Syrup

1.5 cup

All-Purpose Flour

(Contains Wheat)

1 tbsp

Baking Powder

237 mL

Milk

(Contains Milk)

28 g

Walnuts, chopped

(Contains Tree nuts)

1 tbsp

Brown Sugar

¼ cup

Dried Cranberries

Not included in your delivery

4 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

1 tbsp

Sugar*

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Nutrition Values

Calories1220 kcal
Fat54 g
Saturated Fat23 g
Carbohydrate146 g
Sugar70 g
Dietary Fiber7 g
Protein29 g
Cholesterol195 mg
Sodium1130 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.

Utensils

Baking Sheet
Parchment Paper
Measuring Cups
Measuring Spoons
Small pot
Large Non-Stick Pan

Instructions

Cook bacon and prep batter
1

Before starting, preheat the oven to 425ºF. Wash and dry all produce. Arrange bacon strips in a single layer on a parch-ment-lined baking sheet. Brush 2 tsp maple syrup over tops. Bake in the middle of the oven until crispy and cooked through, 10-12 min.** While bacon bakes, peel, core, then cut apple into 1/4-inch pieces. Roughly chop walnuts. Stir together flour, walnuts, 1 tbsp sugar, baking powder and 1/2 tsp salt in a large bowl. Add egg, milk and 1/4 cup water. Whisk to combine, then set aside. (NOTE: Don’t over-whisk the batter. Light whisking creates fluffier pancakes!)

Cook apple compote
2

Heat a small pot over medium-high heat. When hot, add 1 tbsp butter and swirl the pot until melted. Add apples, cranberries and brown sugar. Cook, stirring often, until apples become tender, 3-4 min. Remove the pot from heat and set aside to cool.

Cook pancakes
3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter and swirl the pan until melted. Using 1/4 cup batter for each pancake, pour batter for 2 pancakes into the pan. Cook on one side until bubbles begin to form on pancake surface, 1-2 min. Using a spatula, flip and cook other side until golden-brown, 1-2 min. Transfer pancakes to a plate and cover with foil to keep warm. Repeat with 1 tbsp butter and 1/4 cup batter per pancake until no batter remains.

Finish and serve
4

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