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Walnut Pancakes with Cranberry Syrup
Recipe Yield: 12 pancakes
What You'll Need
- Cranberry Syrup:
- 1 cup Pearl Milling Company™ Syrup
- 1/2 cup sweetened dried cranberries
- Walnut Pancakes:
- 2 cups Pearl Milling Company™ Complete or Buttermilk Complete Pancake & Waffle Mix
- 1/2 cup walnuts, finely chopped, toasted*
- 1/2 tsp. ground cinnamon
- 1-1/2 cups water
Products in Recipe:
What You'll Do
- For cranberry syrup, combine syrup and dried cranberries in small saucepan. Bring to a boil over medium heat, uncovered.
- Reduce heat to low and simmer 8-10 minutes or until fruit is softened. Keep warm.
- For walnut pancakes, add pancake mix to medium bowl. Add walnuts and cinnamon, stir until well combined.
- Add water using wire whisk. Mix just until large lumps disappear. Proceed as package directs.
- Serve with warm Cranberry Syrup.
Products in Recipe:
Cooking Tips & Variations
- To use Pearl Milling Company™ Original or Buttermilk Original Pancake & Waffle Mix, prepare mix according to package directions for 10-12 pancakes. Add 1/4 cup walnuts and 1/4 tsp. ground cinnamon to mix. Proceed as recipe directs.
- Fresh Cranberries: Substitute 1 cup fresh or frozen cranberries for dried cranberries. Combine cranberries and syrup in small saucepan. Cook over low heat, covered, 5 minutes or until cranberries burst. Keep warm until ready to serve.
- To toast walnuts, preheat oven to 350° F. Spread walnuts in a single layer on baking sheet. Bake for 7-9 minutes.
- Pearl Mill Company™ Complete Pancake & Waffle mix was used for the nutritional analysis
- This recipe was contributed by a loyal consumer and tested by a professional home economist.
Nutrition Information
Calories: 400, Calories from Fat: 80, Total Fat: 9g, Saturated Fat: 1g, Cholesterol: 10mg, Sodium: 560mg, Total Carbohydrate: 76g, Sugars: 36g, Dietary Fiber: 2g, Protein: 7g
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