If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
Anything but Watered down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.