Yeasted Maple Walnut Pancakes
Yield
12 servingsPrep
10 minCook
10 minReady
12 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
yeast, active dry
|
|
| 1 | cup |
water
warm |
|
| 1 | cup |
milk
warm |
|
| 3 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
maple syrup
pure |
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | cup |
water
hot |
|
| 2 | tablespoons |
butter
melted |
|
| 1 ¼ | cups |
walnuts
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
yeast, active dry
|
|
| 237 | ml |
water
warm |
|
| 237 | ml |
milk
warm |
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
maple syrup
pure |
|
| 2.5 | ml |
baking soda
|
|
| 59 | ml |
water
hot |
|
| 3E+1 | ml |
butter
melted |
|
| 296 | ml |
walnuts
finely chopped |
|
Directions
The night before serving, dissolve yeast in 1 cup warm water.
Add warm milk, flour and salt.
Mix into a smooth batter. Cover loosely with plastic wrap and rest at room temperature overnight.
Just before cooking, mix in maple syrup, baking soda dissolve in hot water, and melted butter.
Stir in walnuts.
Heat 2 teaspoons butter in a skillet or on a griddle until it foams.
Scoop ¼ cup batter onto hot surface for each pancake.
Cook over moderate heat until the pancake is covered with bubbles.
Flip and cook another minute or two, until pancake feels springy.
Keep warm while preparing the rest of the pancakes, greasing the pan with more butter for every batch.
Serve with syrup, fruit and honey or flavoured butter.
