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Steps
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.
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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.
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Nutrition Facts are not available for this recipe
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