Walnut Pancakes with Cranberry Syrup

10 min

20 min

30 min

Nutty pancakes infused with walnuts, topped with a tangy cranberry syrup for a delightful breakfast fusion.

1

For cranberry syrup, combine syrup and dried cranberries in small saucepan. Bring to a boil over medium heat, uncovered.
2

Reduce heat to low and simmer 8-10 minutes or until fruit is softened. Keep warm.
3

For walnut pancakes, add pancake mix to medium bowl. Add walnuts and cinnamon, stir until well combined.
4

Add water using wire whisk. Mix just until large lumps disappear. Proceed as package directs.
5

Serve with warm Cranberry Syrup.

To toast walnuts, preheat oven to 350°F. Spread walnuts in a single layer on baking sheet. Bake for 7-9 minutes. Pearl Milling Company™ Complete Pancake & Waffle mix was used for the nutritional analysis. This recipe was contributed by a loyal consumer and tested by a professional home economist.
To use Pearl Milling Company™ Original or Buttermilk Original Pancake & Waffle Mix, prepare mix according to package directions for 10-12 pancakes. Add 1/4 cup walnuts and 1/4 tsp ground cinnamon to mix. Proceed as recipe directs. Fresh Cranberries: Substitute 1 cup fresh or frozen cranberries for dried cranberries. Combine cranberries and syrup in small saucepan. Cook over low heat, covered, 5 minutes or until cranberries burst. Keep warm until ready to serve.