There are two things that I miss about living in Southern Ontario...the kaleidoscope of autumn leaves on a Sunday drive or gentle hike through the countryside... and secondly the run of maple syrup in early Spring. I seem to migrate back to Ontario every 5 years to visit my family so as an ode to Ontario with its rolling hills, multitude of lakes, world class cities and multicultural diversity I decided to relish in the rebirth of Spring and have pancakes for breakfast with roasted walnuts, maple syrup infused apples and drizzled with even more delicious warm maple syrup. Spring is an off and on again type of season just like this recipe that I made for breakfast weeks ago
Fluffy, nutty, and perfumed with allspice, these pancakes are topped with thinly sliced apples cooked lightly in Ontario maple syrup. Serve these beauties with warm syrup to drizzle on the side. I found the recipe in a friends copy of Stonewall Kitchen. What a delicious way to celebrate the beginning of a new season as well as use up the rest of the buttermilk. The recipe makes 8 delicious, nutty pancakes but if you are expecting company it is easily doubled or even tripled. I made this recipe and used up the last of the buttermilk and the last of the maple syrup.
There are few smells as sweet as the aromas coming from a rustic, wood-planked sugarhouse, with the one possible exception being these Walnut Pancakes with Maple-Glazed Apples I served. Maple syrup is a product unlike any other because its flavour and colour varies throughout the season. At the beginning of the season, the syrup is generally clear and the taste slightly sweet (Extra Light, Light or Medium). As the season progresses, the syrup becomes darker and more caramelized (Amber or Dark).
** Walnut Pancakes with Maple-Glazed Apples**
This recipe makes about 8 pancakes, but can easily be doubled to serve a crowd.
- 1 cup all-purpose flour
- 1 cup finely chopped toasted walnuts (*see note below)
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 2 tablespoons unsalted butter, melted
- 1 tablespoon maple syrup
- Canola oil
- 1 tablespoon unsalted butter
- 2 apples, such as Macoun, Jonathan, Delicious, or your favorite variety, peeled (optional), cored, and cut into 1/2-inch-thick slices
- 1/8 teaspoon ground allspice
- Pinch ground nutmeg
- 3 tablespoons maple syrup, plus extra for serving (optional)
1. Lightly toast the nuts on a cookie sheet in a 350-degree oven for about 10 minutes, or until lightly browned. Remove from the oven and pulse in a food processor or blender. You don’t want the nuts to be like sawdust; they should be just finely ground. If you buy finely chopped walnuts, toast them in a 350-degree oven for 10 minutes, or until very lightly toasted.
6. Serve immediately or place on an ovenproof plate and keep warm in preheated oven. Repeat with the remaining batter and apples. Heat any remaining apples in the skillet until warm and serve on the side or spoon on top of the pancakes. Place one cup of maple syrup in a small saucepan and warm over low heat. Serve the warm syrup on the side, if desired.