Author Notes
I am not a big pancake fan, but I love cornbread and the taste of apples and walnuts traditionally used in Thanksgiving side dishes. This recipe is all about autumn harvest cooking hearty aromas and healthy warm-belly treats. BTW, these pancakes make an excellent stuffing for your turkey - I prefer to mix it with rustic whole wheat bread crumbs, but it also adds a twist to a more traditional baguette stuffing.
—smarthausfrau
Ingredients
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4 cups
orn bread/muffin mix – the kind with bits of corn are best (yes I cheated and used the boxed stuff because I live in Japan and the selection of bulk flours are limited)
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2
eggs
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1 cup
low fat soy milk
-
1 pinch
of cinnamon
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1 cup
walnuts (soaked for 30 minutes in water)
-
1
small apple (Rome apples work best)
-
2 tablespoons
butter
Directions
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fold in eggs and soy milk into corn bread/muffin mix and mix until smooth
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chop and saute apples in 1 btsp of butter (saute until whites of apples are a golden brown)
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combine soaked walnuts and apples in Cuisinart/blender (blend until lightly minced – do not blend until smooth
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add apple and walnut mixture to batter and mix
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add pinch(es) of cinnamon and mix again
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make pancakes in nonstick pan, but add the second tbsp of butter to make golden brown and add a salty sweet taste.
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I like best served with a dollop of plain yogurt
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