Toasted walnut buttermilk pancakes with cranberry maple syr
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Pure maple syrup |
| ½ | cup | Cranberries; picked over |
| ½ | cup | All-purpose flour |
| 1 | tablespoon | Sugar |
| ¼ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Cinnamon |
| ½ | cup | Walnuts; toasted lightly and |
| ; chopped fine | ||
| ½ | cup | Plus 2 tablespoons buttermilk |
| 1 | large | Egg |
| 1 | tablespoon | Unsalted butter; melted, plus |
| ; addition melted | ||
| ; butter for brushing | ||
| ; the griddle | ||
Directions
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 ¼-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.