Toasted Walnut Buttermilk Pancakes With Cranberry Maple S
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | December 19 | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Pure maple syrup |
| 1/2 | c | Cranberries, picked over |
| 1/2 | c | All-purpose flour |
| 1 | T | Sugar |
| 1/4 | t | Baking soda |
| 1/4 | t | Salt |
| 1/4 | t | Cinnamon |
| 1/2 | c | Walnuts, toasted lightly and |
| chopped fine | ||
| 1/2 | c | Plus 2 tablespoons |
| buttermilk | ||
| 1 | Egg | |
| 1 | T | Unsalted butter, melted |
| plus | ||
| addition melted | ||
| butter for brushing | ||
| the griddle |
INSTRUCTIONS
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 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. Makes about six 4-inch pancakes, serving 2. Gourmet December 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 6749
Calories From Fat: 1448
Total Fat: 167.5g
Cholesterol: 706.5mg
Sodium: 13844.6mg
Potassium: 19035.5mg
Carbohydrates: 899.2g
Fiber: 25.3g
Sugar: 601.3g
Protein: 427.3g