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!
Ingredients: 2% Milk (partly skimmed milk, vitamin A palmitate, vitamin D3) (milk) • All-purpose flour (wheat) • Granny Smith apple • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Maple syrup • Grade A egg • Walnuts • Dried cranberries (cranberries, sugar, sunflower oil) • Baking powder • Brown sugar (cane sugar, molasses).
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.
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 contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
3 tsp
Baking Powder
(May contain Mustard, Peanuts, Crustaceans, Tree nuts, Sulphites, Wheat, Egg, Sesame, Soy, Milk, Fish, Triticale)
237 mL
Milk
(Contains Milk)
28 g
Walnuts, chopped
(Contains Walnuts May contain Gluten, Tree nuts, Peanuts, Soy, Milk, Egg, Sulphites, Sesame, Mustard)
1 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
28 g
Dried Cranberries
(May contain Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
Not included in your delivery
¼ tsp
Salt*
4 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Sugar*
Nutrition Values
Utensils
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.
- Divide pancakes and bacon between plates.
- Dollop apple compote over pancakes.
- Drizzle with remaining maple syrup.