Walnut Pancakes
with Apple Compote and Bacon- Egg
- Wheat
- Milk
- Walnuts
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Triticale
Ultra fluffy pancakes get a quick pan fry in butter and topped with maple syrup and apple compote! Crispy bacon is the only side that matters!
Ingredients
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 May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
12 g
Baking Powder
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat, Triticale)
237 mL
Milk
(Contains: Milk)
28 g
Walnuts, chopped
(Contains: Walnuts)
1 tbsp
Brown Sugar
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
28 g
Dried Cranberries
(May be present: Egg, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
¼ tsp
Salt*
4 tbsp
Unsalted Butter*
1 tbsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Arrange bacon strips in a single layer on a parchment-lined baking sheet. Brush 2 tsp maple syrup over top. 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 1/4 tsp salt in a large bowl. Add egg, milk and 1/2 cup water. Whisk to combine, then set aside. (NOTE: Don't over-whisk the batter. This 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-low heat.
- When hot, add 1 tbsp butter and swirl until melted.
- Using 1/4 cup batter for each pancake, scoop batter for two pancakes into the pan. Cook on one side for 1-2 min. When bubbles begin to form on a pancake's surface, flip with a spatula. Cook 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the apple compote and maple bacon, though some found the pancakes a bit bland without added spices.
- Ease of prep: Quick and easy to make, with fluffy pancakes that turn out well for most customers.
- Suggestions: Consider adding cinnamon to the batter or compote for more depth; mix the batter minimally for lighter pancakes.
- Portions: Some found the servings generous, while others wished for more bacon or less pancake batter.
- Texture: For fluffier pancakes, try thinning the batter slightly and cooking at a lower temperature to avoid dense centers.
