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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
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!)
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.
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.
Divide pancakes and bacon between plates. Dollop apple compote over pancakes. Drizzle with maple syrup.
