These sweet and nutty pancakes make a special dish for brunch or dessert.
- 1 1/2 cups (375 mL) all-purpose flour
- 3/4 tsp (3 mL) each baking powder
- 3/4 tsp (3 mL) baking soda
- 3/4 cup (180 mL) walnuts or
- pecans, toasted and chopped
- 2 eggs
- 3/4 cup (180 mL) plain yogurt
- 3/4 cup (180 mL) Milk
- 1/4 cup (60 mL) butter, melted
- 1/2 tsp (2 mL) maple extract, optional
- 1 cup (250 mL) maple syrup
- 1/2 butter
- In large bowl, combine flour, baking powder, baking soda and salt; add walnuts.
- In small bowl, lightly beat eggs; stir in yogurt, milk, butter and maple extract, if desired. Add to dry ingredients, all at once, stirring until just moistened. Batter should be thick.
- For each pancake, spread about 1/3 cup (80 mL) batter in lightly greased frypan or griddle over medium heat. Cook until bubbles appear on the surface; turn and brown underside. Serve with Buttery Maple Syrup.
- In small saucepan, combine the maple syrup and the butter. Cook and stir over medium heat until butter is melted. Let cool slightly and stir well before serving.
- Makes 1-1/2 cups (375 mL).
To make alphabet pancakes, omit nuts and fill empty ketchup or mustard squeeze with batter. Cut nozzle to enlarge opening. Heat greased non-stick frying pan over medium heat. For each pancake, squeeze batter from bottle into frying pan to make different letters.
For step-by-step instructions for this recipe and more, visit Dairy Goodness