Include in Print View:

Yeasted Maple Walnut Pancakes

Yeasted Maple Walnut Pancakes recipe image
These yeasted maple walnut pancakes offer a superior texture to standard buttermilk versions, featuring a light, airy crumb and a subtle sourdough-like tang from the overnight fermentation. The batter is infused with pure maple syrup and topped with finely chopped walnuts for a delightful crunch and nutty flavor. Ideal for a leisurely weekend brunch, they provide a comforting, homemade feel that elevates the classic breakfast staple. The slow rise develops complex flavors, while the baking soda added just before cooking ensures maximum lift. Serve them warm with additional syrup or fruit for a satisfying morning treat that feels both indulgent and wholesome.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 452.5
Dietary: Vegetarian
Description
These yeasted maple walnut pancakes offer a superior texture to standard buttermilk versions, featuring a light, airy crumb and a subtle sourdough-like tang from the overnight fermentation. The batter is infused with pure maple syrup and topped with finely chopped walnuts for a delightful crunch and nutty flavor. Ideal for a leisurely weekend brunch, they provide a comforting, homemade feel that elevates the classic breakfast staple. The slow rise develops complex flavors, while the baking soda added just before cooking ensures maximum lift. Serve them warm with additional syrup or fruit for a satisfying morning treat that feels both indulgent and wholesome.
Ingredients
  • 1 Env Active dry yeast
  • 1 cup Warm water
  • 1 cup Warm milk
  • 3 cup Flour
  • 1/2 teaspoon Salt
  • 1/4 cup Pure maple syrup
  • 1/2 teaspoon Baking soda
  • 1/4 cup Hot water
  • 2 tablespoon Melted butter
  • 1 1/4 cup Finely chopped walnuts
Directions
  1. 1
    Dissolve active dry yeast in 1 cup of warm water in a large bowl.
  2. 2
    Add warm milk, flour, and salt to the yeast mixture.
  3. 3
    Mix until a smooth, thick batter forms.
  4. 4
    Cover the bowl loosely with plastic wrap and let it rest at room temperature overnight.
  5. 5
    Just before cooking, dissolve baking soda in 1/4 cup of hot water.
  6. 6
    Stir the dissolved baking soda, pure maple syrup, and melted butter into the rested batter.
  7. 7
    Gently fold in the finely chopped walnuts.
  8. 8
    Heat a skillet or griddle over moderate heat and add 2 teaspoons of butter.
  9. 9
    Scoop 1/4 cup of batter onto the hot surface for each pancake.
  10. 10
    Cook until the surface is covered with bubbles and the edges look set.
  11. 11
    Flip the pancakes and cook for another minute or two until they feel springy to the touch.
  12. 12
    Keep cooked pancakes warm in the oven while preparing the rest, greasing the pan with butter for each new batch.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 452.5kcal
% Daily Value *
Total Fat 19.4g30%
Saturated Fat 3.1g16%
Cholesterol 5.8mg2%
Sodium 892.9mg38%
Total Carbohydrate 59.7g20%
Dietary Fiber 3.9g16%
Sugars 5.2g
Protein 11.5g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: yeasted, maple, walnut, pancakes, breakfast, brunch, fluffy, fermented, overnight, vegetarian, homemade, comfort food, griddle, batter, nutty, sweet, morning, traditional, delicious
Read it online: https://www.chefs-mate.com/recipe/yeasted-maple-walnut-pancakes/