Toasted Walnut Buttermilk Pancakes With Cranberry Maple Syrup Recipes

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BUTTERMILK PANCAKES WITH BLACKBERRY-BLUEBERRY BUTTER AND CINNAMON MAPLE SYRUP



Buttermilk Pancakes with Blackberry-Blueberry Butter and Cinnamon Maple Syrup image

Provided by Bobby Flay

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 32

2 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoons baking soda
1/2 teaspoon kosher salt
2 large eggs
2 cups buttermilk
1 teaspoon pure vanilla extract
4 tablespoons of melted butter, cooled slightly, plus more for the griddle or nonstick spray
Canola oil
Optional additions:
1 cup fresh blueberries
1 cup chopped semi-sweet or bittersweet chocolate
1/2 cup chopped toasted pecans
1 cup blueberries
1 cup blackberries
1/4 cup sugar (or more if not overly ripe)
2 teaspoons lemon juice
2 sticks unsalted butter, at room temperature
1/4 teaspoon kosher salt
Optional Fruits:
Raspberries
Cranberries
Peaches
Nectarines
1 cup pure maple syrup
2 whole cinnamon sticks
Pinch of salt
Optional Flavorings:
Orange - Add two 3-inch pieces of orange zest to the syrup
Allspice - Add 7 whole allspice berries to the syrup
Fresh figs - quartered

Steps:

  • For the basic buttermilk pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
  • Whisk together the eggs until smooth, whisk in the buttermilk and vanilla until smooth. Add the wet to the dry along with the butter and the optional ingredients, if using, and mix until just combined. (Lumps are ok). Let sit at room temperature for at least 15 minutes and up to 30 minutes before using.
  • Preheat the oven to 200 degrees F. Heat a griddle, nonstick pan or cast iron pan over medium heat until evenly heated, about 5 minutes. Brush with butter and add a few teaspoons of oil.
  • Drop scant 1/4 cups of the batter onto the griddle or into the pan and cook until the bottom of the pancakes are golden brown and the top surface becomes slightly dry and bubbles begin to form, about 3 minutes. Carefully flip over using a fish spatula or metal spatula and cook until the other side is lightly golden brown, about 2 minutes longer. Serve immediately slathered with the butter and drizzled with the syrup...or transfer to baking sheets in even layers and keep warm in oven.
  • For the blackberry-blueberry butter (compound butter): Combine the berries, sugar and 1/4 cup of water in a medium saucepan and bring to a boil over high heat. Cook until the berries break down and the mixture thickens, about 15 minutes. Add the lemon juice and transfer to a bowl to cool. This mixture can be made 3 days in advance and can be stored, covered, in a bowl in the refrigerator.
  • For a chunky butter: Combine the fruit, butter and salt in a bowl and mix until combined. For a smooth butter, combine the fruit, butter and salt in the bowl of a food processor and process until smooth.
  • Serve at room temperature or scrape into a bowl, cover and refrigerate for up to 5 days or freeze up to a month.
  • For the maple-cinnamon syrup (flavored syrups): Combine the syrup, cinnamon and salt in a small saucepan and bring to a boil over high heat. Remove, cover with a lid and let steep for at least 1 hour. Can be made 3 days in advance and stored covered in the refrigerator. Bring to a simmer before serving and remove and discard cinnamon sticks.

TOASTED WALNUT BUTTERMILK PANCAKES WITH CRANBERRY MAPLE SYRUP



Toasted Walnut Buttermilk Pancakes with Cranberry Maple Syrup image

Categories     Milk/Cream     Breakfast     Brunch     Quick & Easy     Cranberry     Walnut     Winter     Gourmet

Yield Makes about six 4-inch pancakes, serving 2

Number Of Ingredients 11

1/2 cup pure maple syrup
1/2 cup cranberries, picked over
1/2 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup walnuts, toasted lightly and chopped fine
1/2 cup plus 2 tablespoons buttermilk
1 large egg
1 tablespoon unsalted butter, melted, plus addition melted butter for brushing the griddle

Steps:

  • 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 200°F. 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 1/4-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.

APPLE PANCAKES WITH CINNAMON BUTTER & SYRUP



Apple pancakes with cinnamon butter & syrup image

These spiced, American-style, apple-filled pancakes make a deliciously decadent yet easy to make brunch

Provided by Sarah Cook

Categories     Brunch, Treat

Time 40m

Yield Makes 15

Number Of Ingredients 13

300g self-raising flour
1 tsp bicarbonate of soda
2 medium eggs
284ml carton buttermilk
4 tbsp milk
85g melted butter
2 small-medium eating apples , peeled, cored and grated
50g dried cranberries
a little more butter or sunflower oil , for frying
maple syrup , to serve
85g softened salted butter
1 tsp cinnamon
2 tsp caster sugar

Steps:

  • To make the cinnamon butter, mix all the ingredients together, wrap in cling film, shape into a log and chill. You can make this up to 3 days ahead.
  • Mix the flour, bicarb and a pinch of salt in a bowl. Make a well in the centre, then gradually whisk in the eggs, followed by the buttermilk, milk and melted butter. Once the mixture is smooth, stir in the grated apples and cranberries.
  • Melt a little more butter in a non-stick pan or wipe with sunflower oil. When hot, add 1-3 small ladles of batter to the pan to make 1-3 small pancakes (depending on the size of your pan). Cook for 2-3 mins until bubbles appear and the underneaths are set and golden. Flip and cook for a few mins more. Transfer pancakes to a plate, cover with baking parchment and keep warm in a low oven. Cook the remaining pancakes.
  • To serve, stack pancakes on plates, top with a good knob of cinnamon butter and drizzle with maple syrup.

Nutrition Facts : Calories 118 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.33 milligram of sodium

FLUFFY MAPLE BUTTERMILK PANCAKES



Fluffy Maple Buttermilk Pancakes image

These are the best buttermilk pancakes. They are light and fluffy with a touch of maple flavor.

Provided by lwilliams001

Time 20m

Yield 8

Number Of Ingredients 10

2 cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs
¼ cup maple syrup
¼ cup unsalted butter, melted
cooking spray

Steps:

  • Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
  • Whisk buttermilk, eggs, maple syrup, and butter together in another bowl. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  • Heat a large skillet over medium heat and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet and cook until bubbles appear on the surface, 3 to 4 minutes. Flip with a spatula and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 257.5 calories, Carbohydrate 40.1 g, Cholesterol 64.2 mg, Fat 7.9 g, Fiber 0.8 g, Protein 6.9 g, SaturatedFat 4.4 g, Sodium 654 mg, Sugar 15.2 g

CRANBERRY WALNUT PANCAKES



Cranberry Walnut Pancakes image

A specialty recipe from the 1774 Inn in Phippsburg, Maine. I usually prefer waffles to pancakes, but these look so good I had to post the recipe here for safekeeping.

Provided by Lynne M

Categories     Breakfast

Time 20m

Yield 12 pancakes, 4 serving(s)

Number Of Ingredients 10

1 1/2 cups flour
1/2 cup whole wheat flour (or graham flour)
2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon baking soda
3 eggs
2 cups buttermilk
1/4 cup canola oil (or vegetable oil)
2/3 cup cranberries (coarsely chopped)
1/3 cup walnuts (chopped)

Steps:

  • Mix dry ingredients in a large bowl and set aside.
  • In a small bowl, beat eggs. Add oil and buttermilk, Beat together, and set aside.
  • Preheat griddle to 400 degrees.
  • Just before cooking, add wet ingredients to dry and stir just until mixed, then fold in cranberries and walnuts; stir just until mixed and drop onto hot griddle by 1/3 cupfuls. Flip pancake over when light brown on the bottom.

MAPLE, WALNUT, AND FLAXSEED PANCAKES



Maple, Walnut, and Flaxseed Pancakes image

Categories     Egg     Nut     Breakfast     Brunch     Christmas     Low Fat     Quick & Easy     New Year's Day     Walnut     Fall     Winter     Healthy     Maple Syrup     Bon Appétit

Yield Makes about 12

Number Of Ingredients 11

1 cup all purpose flour
1/4 cup flaxseed meal*
1/4 cup finely chopped walnuts
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups reduced-fat (2%) buttermilk
1/4 cup pure maple syrup
1 large egg
1 tablespoon (or more) vegetable oil
Additional pure maple syrup

Steps:

  • Whisk flour, flaxseed meal, walnuts, baking powder, baking soda, and salt in medium bowl to blend. Whisk buttermilk, 1/4 cup maple syrup, and egg in another medium bowl. Add buttermilk mixture to dry ingredients and whisk just until incorporated.
  • Brush large nonstick skillet lightly with vegetable oil and heat over medium heat. Working in batches, add batter to skillet by scant 1/4 cupfuls. Cook until bubbles appear on surface of pancakes and undersides are golden brown, about 2 minutes. Turn pancakes over and cook until golden on bottom, about 2 minutes. Brush skillet lightly with vegetable oil as needed before adding each batch. Transfer pancakes to plates. Serve with additional maple syrup.
  • *Sold at natural foods stores and some supermarkets. If flaxseed meal isn't available, buy flaxseeds and use a spice grinder or coffee mill to grind them into a fine powder

BUTTERMILK BLUEBERRY OAT FLOUR PANCAKES



Buttermilk Blueberry Oat Flour Pancakes image

For a delightful and easy breakfast, look no further than our gluten-free buttermilk blueberry pancakes. With toasted walnuts, fresh blueberries and sweet syrup, this combination makes breakfast extra special.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 5

Number Of Ingredients 14

1 1/2 cups fresh blueberries
1/2 cup pure maple syrup
2 teaspoons cornstarch
1 tablespoon water
1 2/3 cups Gold Medal™ Gluten Free Oat Flour
1 tablespoon sugar
1 teaspoon gluten-free baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, slightly beaten
1 1/3 cups buttermilk
2 tablespoons butter, melted
3/4 cup chopped, toasted walnuts
2/3 cup fresh blueberries

Steps:

  • In 2-quart saucepan, heat 1 1/2 cups blueberries and syrup to boiling over medium-high heat. Reduce heat to medium-low; continue to cook 5 to 7 minutes, stirring occasionally, until blueberries have softened. In small bowl, beat cornstarch and water. Add to syrup mixture; continue to cook 1 to 2 minutes, stirring constantly, until thickened. Remove from heat; keep warm.
  • In medium bowl, mix oat flour, sugar, baking powder, baking soda and salt. Mix in egg, buttermilk and melted butter until smooth. Stir in walnuts.
  • Brush griddle or nonstick skillet with vegetable oil, or spray with cooking spray. Heat griddle to 350°F, or heat skillet over medium heat.
  • For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Scatter a tablespoonful of blueberries onto pancake. Cook 1 to 2 minutes or until edges are dry and bottoms are browned. Turn; cook other side 30 seconds to 1 minute or until cooked through.
  • Serve pancakes with warm blueberry syrup.

Nutrition Facts : Calories 470, Carbohydrate 60 g, Cholesterol 55 mg, Fat 3, Fiber 5 g, Protein 11 g, SaturatedFat 5 g, ServingSize 2 Pancakes and About 1/4 Cup Syrup, Sodium 460 mg, Sugar 32 g, TransFat 0 g

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