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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.
Serves 8 pancakes
- 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)
- 2 eggs
- 1 cup low fat soy milk
- 1 pinch of cinnamon
- 1 cup walnuts (soaked for 30 minutes in water)
- 1 small apple (Rome apples work best)
- 2 tablespoons butter
- fold in eggs and soy milk into corn bread/muffin mix and mix until smooth
- chop and saute apples in 1 btsp of butter (saute until whites of apples are a golden brown)
- combine soaked walnuts and apples in Cuisinart/blender (blend until lightly minced – do not blend until smooth
- add apple and walnut mixture to batter and mix
- add pinch(es) of cinnamon and mix again
- make pancakes in nonstick pan, but add the second tbsp of butter to make golden brown and add a salty sweet taste.
- I like best served with a dollop of plain yogurt
- This recipe was entered in the contest for Your Best Pancakes
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