Walnut Brown Sugar Pancake Syrup Recipes

OATMEAL-BROWN SUGAR PANCAKES WITH BANANA-WALNUT SYRUP

Steps:

• In 1 1/2-quart saucepan, melt butter over medium heat. Add walnuts; cook, stirring occasionally, just until walnuts and butter begin to brown. Add bananas; stir to coat with butter. Stir in syrup. Reduce heat to low; cook until warm. Keep warm while making pancakes.
• Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In medium bowl, stir all pancake ingredients with spoon until blended.
• For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm syrup.

BANANA BROWN SUGAR PANCAKES

Steps:

• Whisk together egg, oil, and milk until smooth. Sift together flour, baking soda, and salt; add to egg mixture along with brown sugar, and oatmeal; stir until just combined.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or spoon the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

BROWN SUGAR SYRUP WITH WALNUTS

Steps:

• Bring sugars, corn syrup and water to boil in a saucepan.
• Reduce heat; simmer until thickened, 10 to 12 minutes.
• Stir in butter and nuts.
• Cool slightly; serve.
• (Can be refrigerated up to 1 month, covered.).

PANCAKE SYRUP

Steps:

• In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in maple flavoring. Refrigerate leftovers.

APPLE WALNUT PANCAKES

Steps:

• In a large bowl, whisk flours, brown sugar, baking powder and salt. In another bowl, whisk egg whites, egg, milk and oil until blended. Add to dry ingredients, stirring just until moistened. Fold in apple and walnuts., Heat a griddle coated with cooking spray on medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrup. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.

WALNUT BROWN SUGAR PANCAKE SYRUP

Steps:

• If you decide to use walnuts, put about a tablespoon of butter in a pan with the walnuts and evenly toast them for about 5-6 minutes.
• In a small saucepan, combine 1 cup brown sugar, 1 cup white sugar, and 3/4 cup water over med-low to heat.
• Once the sugar is dissolved, add 1 1/2 tbsp butter and, if you want, 1/4 tsp ground cloves.
• Simmer over low heat for about 15 minutes, stirring with a wooden spoon every so often.
• If you decided to toast the walnuts, pour them into the syrup and turn off the heat.
• Allow the syrup to breifly cool and thicken for about 5 minutes and serve.
• The recipe will serve 5-6 people, depending on how much syrup each person uses.