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Maple Walnut Pancakes

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  • Prep Time 15 min
  • Total Time 25 min
  • Servings 6

For a true taste of fall, we baked the flavor of maple syrup right in our pancakes and topped with maple syrup and walnuts.

Bree Hester Recipe by Bree Hester
October 24, 2013

Ingredients

Maple Walnuts

1
cup real maple syrup
Pinch of salt
1
cup chopped walnuts, toasted

Pancakes

2
cups Original Bisquick™ mix
1/2
teaspoon ground cinnamon
1
cup milk
2
eggs
3
tablespoons real maple syrup
1
teaspoon vanilla

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Directions

  • 1 In 2-quart saucepan, heat 1 cup maple syrup, 1 teaspoon vanilla and the salt to boiling over medium-high heat. Stir in toasted walnuts; heat about 3 minutes or until warmed through. Set aside.
  • 2 Brush griddle or skillet with vegetable oil, or spray with cooking spray. Heat over medium-low heat.
  • 3 In medium bowl, stir Bisquick mix, cinnamon, milk, eggs, 3 tablespoons maple syrup and 1 teaspoon vanilla with whisk until blended.
  • 4 For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook about 30 seconds or until edges are dry. Turn; cook other side until golden brown.
  • 5 Serve pancakes with butter and maple walnuts.

Expert Tips

To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

Leftover maple walnuts are delicious served warm over vanilla ice cream.

This recipe can easily be doubled.

Nutrition Information

No nutrition information available for this recipe.

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