Walnut Pancakes

Name: Walnut Pancakes with Apple Compote and Bacon
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 100 g Bacon Strips; 1 unit(s) Egg; 1 unit(s) Granny Smith Apple; 4 tbsp Maple Syrup; 1.5 cup All-Purpose Flour; 3 tsp Baking Powder; 237 mL Milk; 28 g Walnuts, chopped; 1 tbsp Brown Sugar; 28 g Dried Cranberries; ¼ tsp Salt*; 1 tbsp Sugar*; 4 tbsp Unsalted Butter*

with Apple Compote and Bacon

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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

•Hvede

•Milk

•Walnüsse

The quantities provided above are averages only.

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

1 unit(s)

Granny Smith Apple

4 tbsp

Maple Syrup

1.5 cup

All-Purpose Flour

3 tsp

Baking Powder

237 mL

Milk

28 g

Walnuts, chopped

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

Calories1230 kcal

Fat59 g

Saturated Fat25 g

Carbohydrate147 g

Sugar71 g

Dietary Fiber6 g

Protein30 g

Cholesterol200 mg

Sodium1690 mg

Trans Fat1.5 g

Potassium500 mg

Calcium1150 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

Cooking Steps

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.

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.

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.