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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 2 people
/ serving 2 people
Granny Smith Apple
Walnuts, chopped(ContainsWalnuts/Noix de Grenoble)
Before starting, preheat the oven to 425ºF. Wash and dry all produce. Arrange bacon strips in a single layer on a parchment-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.** Meanwhile, 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 two 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.