Walnut Pancakes with Maple-Glazed Apples
There are two things that I miss about living in Southern Ontario...the kaleidoscope of autumn leaves on a Sunday drive or gentle hike through the countryside... and secondly the run of maple syrup in early Spring. I seem to migrate back to Ontario every 5 years to visit my family so as an ode to Ontario with its rolling hills, multitude of lakes, world class cities and multicultural diversity I decided to relish in the rebirth of Spring and have pancakes for breakfast with roasted walnuts, maple syrup infused apples and drizzled with even more delicious warm maple syrup. Spring is an off and on again type of season just like this recipe that I made for breakfast weeks ago
Fluffy, nutty, and perfumed with allspice, these pancakes are topped with thinly sliced apples cooked lightly in Ontario maple syrup. Serve these beauties with warm syrup to drizzle on the side. I found the recipe in a friends copy of Stonewall Kitchen. What a delicious way to celebrate the beginning of a new season as well as use up the rest of the buttermilk. The recipe makes 8 delicious, nutty pancakes but if you are expecting company it is easily doubled or even tripled. I made this recipe and used up the last of the buttermilk and the last of the maple syrup.
There are few smells as sweet as the aromas coming from a rustic, wood-planked sugarhouse, with the one possible exception being these Walnut Pancakes with Maple-Glazed Apples I served. Maple syrup is a product unlike any other because its flavour and colour varies throughout the season. At the beginning of the season, the syrup is generally clear and the taste slightly sweet (Extra Light, Light or Medium). As the season progresses, the syrup becomes darker and more caramelized (Amber or Dark).
I hesitated to post this without adequate photos. I obviously need more practice in taking "action" shots with food since the pancakes are out of focus. But hey, the plate is in focus...wink. So far I find it difficult to manoeuvre a camera and take an action shot while dining alone.The resulting pancakes were so good though with their caramelized apples embedded in each and every one that I still wanted to share. Therefore a new photo will come the next time I make these... and there will be a next time!!! I'll make a double batch for company so that I can concentrate on taking photos, someone else can pour the syrup and I can avoid the balancing act.
** Walnut Pancakes with Maple-Glazed Apples**
This recipe makes about 8 pancakes, but can easily be doubled to serve a crowd.
- 1 cup all-purpose flour
- 1 cup finely chopped toasted walnuts (*see note below)
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 2 tablespoons unsalted butter, melted
- 1 tablespoon maple syrup
- Canola oil
Maple-Glazed Apples
- 1 tablespoon unsalted butter
- 2 apples, such as Macoun, Jonathan, Delicious, or your favorite variety, peeled (optional), cored, and cut into 1/2-inch-thick slices
- 1/8 teaspoon ground allspice
- Pinch ground nutmeg
- 3 tablespoons maple syrup, plus extra for serving (optional)
1. Lightly toast the nuts on a cookie sheet in a 350-degree oven for about 10 minutes, or until lightly browned. Remove from the oven and pulse in a food processor or blender. You don’t want the nuts to be like sawdust; they should be just finely ground. If you buy finely chopped walnuts, toast them in a 350-degree oven for 10 minutes, or until very lightly toasted.
2. In a small bowl, whisk together the flour, walnuts, baking powder, and salt and set aside. In a large bowl, whisk the egg. Whisk in the buttermilk, butter, and maple syrup. Add the flour mixture to the wet ingredients and blend until just incorporated, using a light touch. Set aside and let sit for 15 minutes. (If making ahead several hours, cover and refrigerate until ready to cook the pancakes. Bring the batter to room temperature before using.)
3. Meanwhile, prepare the apples: Melt the butter in a medium skillet set over medium heat. Add the apple slices, sprinkle with the allspice and nutmeg, and cook for one minute, gently stirring. Add the maple syrup and cook for two minutes, gently stirring, until the apples look glazed or caramelized. Remove from the heat and set aside.
4. To make the pancakes: Preheat the oven to 300 degrees F. Heat a large skillet or griddle over medium heat. Brush it lightly with the oil. When the pan is hot, add 1/4 cup pancake batter to the pan. Add another two or three pancakes, depending on the size of the skillet and making sure not to overcrowd the pan.
5. Place three or four of the apple slices on top of each pancake, gently pressing them into the batter. Cook two minutes or until bubbles begin to surface and the pancakes appear golden brown on the underside. Gently flip the pancakes and cook another two to three minutes, or until the apples are caramelized and the pancakes are golden brown.
6. Serve immediately or place on an ovenproof plate and keep warm in preheated oven. Repeat with the remaining batter and apples. Heat any remaining apples in the skillet until warm and serve on the side or spoon on top of the pancakes. Place one cup of maple syrup in a small saucepan and warm over low heat. Serve the warm syrup on the side, if desired.
Makes 8 to 9 pancakes
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