Buttermilk Pancakes with Mapled Walnuts

These are the pancakes from my childhood. I’ve tried several different recipes over the years but I keep coming back to this version. They are soft, fluffy and not at all eggy like some tend to be. My favourite way to eat these is with a nice strawberry jam and whipped cream. When I was younger they were almost always eaten with sugar and lemon juice, a classic combination.

This time I thought I’d try something different and use walnuts, which I currently have an abundance of. I candied the nuts in a maple based syrup and just poured that over the pancakes. The flavours were good but the whole thing was just crying out for a scoop of icecream. Bananas would also go exceptionally well with this, but I’m not that rich!

Buttermilk Pancakes

Makes enough for 4-5 people.

Buttermilk is important for this recipe as it is slighty acidic, which reacts with the leavening agents to form bubbles. It is useful in many batters and baked goods for producing a fluffy, tender crumb. You should be able to find it in your local supermarket or you can make a substitute by adding 1 Tbsp vinegar to 1 cup of milk. 

  • 2 cups plain flour
  • 2 Tbsp caster sugar
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 free range eggs, lightly beaten
  • 4 Tbsp oil
  • 2 cups buttermilk

Place dry ingredients in a bowl and whisk to combine well. Combine wet ingredients in a separate bowl until smooth.

Start heating a clean frypan on the stove.

Add dry ingredients to wet ingredients and whisk together gently until just combined. Small lumps are actually preferable, so don’t overmix!

Add a small knob of butter to the pan and spread it around evenly. Pour in about 1/4 cup of batter at a time. The pancake is ready to flip when bubbles have appeared on the surface but not yet broken.

The hardest part is getting the temperature just right so that the pancakes aren’t too brown, but they aren’t too runny either when you flip them. Start with a medium high temp and adjust from there as you go. Add a little butter each time if your pan tends to stick, or if you just like the flavour of butter!

Maple Candied Walnuts

This is just a general idea of what I did as it was pure improvisation. 

  • ~ 1 cup walnuts, chopped
  • ~ 2 Tbsp brown sugar
  • ~ 1 Tbsp butter
  • ~ 1/2 cup real maple syrup
  • ~ 2 Tbsp golden syrup
  • ~ 1 tsp mixed spice (cinnamon, nutmeg & allspice)

Lightly toast the walnuts in a saucepan.  Add sugar and butter. Stir until melted and beginning to caramelise. Add syrups and spice. Stir over heat for a few minutes. Add a little water if you want it thinner.

Published in: on September 4, 2011 at 10:21 pm  Comments (4)  
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4 CommentsLeave a comment

  1. Nuts with pancakes I had not thought of that, T will love, love the picture….RaeDi

    • They give it a great texture, I highly recommend it. The walnuts are very soft after being cooked so they’re not *too* crunchy.

  2. I made the walnut topping and it came out good. Didn’t have allspice with me. And used honey.

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