Walnut Pancakes
Serves 2 | 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!
Allergens:
Egg
•Wheat
•Milk
•Walnuts
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
/ serving 2 people
100 g
Bacon Strips
1 unit(s)
Egg
(Contains Egg)
1 unit(s)
Granny Smith Apple
4 tbsp
Maple Syrup
1.5 cup
All-Purpose Flour
(Contains Wheat)
3 tsp
Baking Powder
237 mL
Milk
(Contains Milk)
28 g
Walnuts, chopped
(Contains Walnuts)
1 tbsp
Brown Sugar
28 g
Dried Cranberries
Not included in your delivery
¼ tsp
Salt*
1 tbsp
Sugar*
4 tbsp
Unsalted Butter*
Nutrition Values
Calories1210 kcal
Fat60 g
Saturated Fat26 g
Carbohydrate144 g
Sugar69 g
Dietary Fiber6 g
Protein26 g
Cholesterol200 mg
Sodium1690 mg
Trans Fat1.5 g
Potassium450 mg
Calcium1700 mg
Iron5 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
•Parchment Paper
•Baking Sheet
•Large Bowl
•Measuring Spoons
•Measuring Cups
•Silicone Brush
•Large Non-Stick Pan
Instructions
1
- Peel, core, then cut apple into 1/4-inch pieces.
- Heat a small pot over medium-high heat.
- When hot, add 1 tbsp butter, then swirl the pot until melted.
- Add apples, dried cranberries, brown sugar and 2 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.
2
- Stir together flour, walnuts, 1 tbsp sugar, baking powder and 1/4 tsp salt in a large bowl. Add egg and milk, then whisk to combine. Set aside. (NOTE: To create fluffy pancakes, avoid over-whisking the batter!)
- 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.
3
- Meanwhile, add 2 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 later 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 near the end of baking so that the maple syrup doesn't burn!)
- Transfer bacon to a plate, then cover with foil to keep warm.
4
- Divide pancakes and bacon between plates.
- Dollop apple compote over pancakes.
- Drizzle with remaining maple syrup.