Come fall, our favorite foods start to take on richer, deeper flavors. Here’s a wonderful meal that will make your taste buds just as happy first thing in the morning as it will served up for dinner. Start with walnut pancakes: Stir together 1 cup of flour, 2 tsp. baking powder, ¼ tsp. salt, 1 Tbsp. brown sugar, and a ½ cup chopped walnuts. To that dry mixture, add 1 egg, 1 cup of milk, and 2 Tbsp. Roasted Walnut Oil. Mix that all up and make pancakes like you normally do.
Then for the syrup! Stir together ½ cup maple syrup and ¼ cup Aged Red Apple Dark Balsamic Vinegar. Warm that mixture in a small saucepan and pour it over a pile of buttered pancakes. Serve with some thick-cut bacon, fried ham, or roasted homestyle potatoes for a perfect hearty offset of flavors.
Ingredients
For the Pancakes:
- 1 C all-purpose flour
- 1 Tbsp. brown sugar
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 C walnut pieces
- 1 large egg, lightly beaten
- 1 C milk
- 2 Tbsp. Walnut Oil
- cooking spray
For the Syrup:
- 1/2 C maple syrup
- 1/4 C Apple Balsamic Vinegar
Instructions
- Begin heating a griddle over medium heat. In a medium bowl, whisk together the flour, brown sugar, baking powder, and salt. Stir in the walnut pieces, and make a well in the center. In a smaller mixing bowl, whisk together the egg, milk, and the walnut oil. Pour into the well of dry ingredients all at once. Stir together until just moistened (it's okay if the mixture is somewhat lumpy).
- Spray the heated griddle with cooking spray. Spread 1/4 C pancake batter on the griddle, and cook, 2-3 minutes, or until the edges are slightly dry and the tops of the pancakes have bubbly surfaces. Flip and cook 2 minutes more.
- While the pancakes are cooking, whisk together the maple syrup and the apple balsamic vinegar in a small saucepan. Heat over medium-low, and serve with warm pancakes.
Original recipe can be found here.