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Walnut Pancakes

Walnut Pancakes

Serves 2 | with Apple Compote and Bacon

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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/OeufWheat/BléMilk/LaitWalnuts/Noix de Grenoble

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

100 g

Bacon Strips

1 unit

Egg

(ContainsEgg/Oeuf)

1 unit

Granny Smith Apple

4 tbsp

Maple Syrup

1.5 cup

All-Purpose Flour

(ContainsWheat/Blé)

1 tbsp

Baking Powder

237 mL

Milk

(ContainsMilk/Lait)

28 tbsp

Walnuts, chopped

(ContainsWalnuts/Noix de Grenoble)

1 tbsp

Brown Sugar

¼ cup

Dried Cranberries

Not included in your delivery

4 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

¼ tsp

Salt*

1 tbsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1200 kcal
Fat62 g
Saturated Fat26 g
Carbohydrate138 g
Sugar62 g
Dietary Fiber6 g
Protein25 g
Cholesterol198 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Cups
Measuring Spoons
Large Bowl
Small pot
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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!)

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.

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 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.

4

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