Title: Toasted Walnut Buttermilk Pancakes with Cranberry Maple Syr
Categories: December 19
Yield: 1 servings

1/2 c Pure maple syrup
1/2 c Cranberries; picked over
1/2 c All-purpose flour
1 tb Sugar
1/4 ts Baking soda
1/4 ts Salt
1/4 ts Cinnamon
1/2 c Walnuts; toasted lightly and
; chopped fine
1/2 c Plus 2 tablespoons
-buttermilk
1 lg Egg
1 tb Unsalted butter; melted,
-plus
; addition melted
; butter for brushing
; the griddle

In a small saucepan combine the syrup with the cranberries, simmer the
mixture, covered for 5 minutes, or until the cranberries have burst, and
keep the syrup warm, covered. In a bowl stir together the flour, the sugar,
the baking soda, the salt, the cinnamon, and the walnuts. In a small bowl
stir together the buttermilk, the egg, and 1 tablespoon of the butter, add
the buttermilk mixture to the flour mixture, and stir the batter until it
is just combined.

Preheat the oven to 200F. Heat a griddle over moderate heat until it is hot
enough to make drops of water scatter over its surface and brush it with
the additional butter. Spoon 1/4-cup measures of the batter onto the
griddle and cook the pancakes for 1 to 2 minutes on each side, or until
they are golden. Transfer the pancakes as they are cooked to a heatproof
plate and keep them warm in the oven. Serve the pancakes with the syrup.

Makes about six 4-inch pancakes, serving 2.

Gourmet December 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.