Toasted walnut buttermilk pancakes with cranberry maple syr

1 servings

Ingredients

Quantity Ingredient
½ cup Pure maple syrup
½ cup Cranberries; picked over
½ cup All-purpose flour
1 tablespoon Sugar
¼ teaspoon Baking soda
¼ teaspoon Salt
¼ teaspoon Cinnamon
½ cup Walnuts; toasted lightly and
; chopped fine
½ cup Plus 2 tablespoons buttermilk
1 large Egg
1 tablespoon Unsalted butter; melted, plus
; addition melted
; butter for brushing
; the griddle

Directions

In a small saucepan combine the syrup with the cranberries, simmer the mixture, covered for 5 minutes, or until the cranberries have burst, and keep the syrup warm, covered. In a bowl stir together the flour, the sugar, the baking soda, the salt, the cinnamon, and the walnuts. In a small bowl stir together the buttermilk, the egg, and 1 tablespoon of the butter, add the buttermilk mixture to the flour mixture, and stir the batter until it is just combined.

Preheat the oven to 200F. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with the additional butter. Spoon ¼-cup measures of the batter onto the griddle and cook the pancakes for 1 to 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof plate and keep them warm in the oven. Serve the pancakes with the syrup.

Makes about six 4-inch pancakes, serving 2.

Gourmet December 1993

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