Best 5 Autumn Pancakes With Caramelized Walnuts Recipes

ZUCCHINI WALNUT PANCAKES

Steps:

• Combine the dry ingredients: In a large bowl, add the flour, sugar, baking powder, cinnamon, and salt. Whisk to combine.
• Combine the wet ingredients: In a medium bowl, whisk the buttermilk, olive oil, egg, vanilla, and lemon zest until combined well.
• Make the batter: Add the wet ingredients to the flour mixture along with the shredded zucchini and chopped walnuts. Using a spatula, fold the batter until the ingredients are just combined and there are no large pockets of dry flour. Do not overmix. Some small dry lumps are okay.
• Cook the pancakes: Heat a large non-stick or well-seasoned cast iron skillet over medium heat. If using an electric griddle, heat griddle to 325°F. I don't grease the skillet, but you can use a little vegetable oil if the skillet isn't reliably non-stick. Using a 1/2 cup measuring cup, scoop the batter onto the skillet, cooking one or two pancakes at a time or as many as will fit without overlapping. The pancakes are ready to flip when the edges look matte, bubbles form on the surface, and the bottom is golden brown, about 4 minutes. Flip and continue to cook until the second side is a light golden brown, about 3 minutes.
• Serve the pancakes: Serve the pancakes immediately with maple syrup and butter.

MEXICAN CORN PANCAKES WITH WHIPPED GOAT CHEESE, PILONCILO CARAMELIZED BANANAS AND WALNUTS

Steps:

• For the pancakes: Heat a large saute pan over medium heat; add the corn and dry toast until lightly golden brown. Remove from the heat and let cool slightly.
• In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk together the milk, vanilla extract and eggs. Add the wet ingredients all at once to the dry ingredients and mix until just combined, being careful not to over mix. Fold in the corn kernels and melted butter. Rest the batter for 20 minutes.
• Preheat the oven to 200 degrees F.
• Add a few tablespoons of the clarified butter to a large cast-iron skillet or cast-iron griddle set over 2 burners, and heat over medium heat. Use a 1/4-cup measuring cup and spoon a scant 1/4 cup into the hot skillet. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes. Flip and cook until golden on both sides. Transfer the cooked pancakes to a prepared oven-proof plate and cover with a towel. Place in the oven to keep warm until all of the pancakes are cooked and ready to serve. Repeat for the remaining batter.
• For the goat cheese: Put the goat cheese in the bowl of a stand mixer fitted with a whisk and mix until smooth. Add the cream, confectioners' sugar and vanilla, and whip until soft peaks form. Cover and refrigerate until ready to serve.
• For the bananas and walnuts: Combine the piloncillo and butter in a high-sided saute pan over medium-low heat. Stir occasionally until the sugar begins to melt. Add the cream and whisk until you have a uniform mixture. Cook, whisking constantly, until thickened, about 5 minutes. Add the vanilla and salt. Then add the bananas and cook until slightly softened, about 1 minute. Stir in the walnuts.
• Serve 3 pancakes per person. Top with a dollop of whipped goat cheese and spoon the caramelized banana mixture over each plate. Sprinkle with confectioners' sugar and top with fresh mint.

CARAMEL APPLE PANCAKES

Steps:

• Combine diced apples and water in a microwave-safe dish for the sauce. Cover and microwave on high power for 3 minutes. Stir, replace cover, and microwave on high until apples are fork-tender, about 2 more minutes. Drain and set aside.
• Combine brown sugar, cream, butter, and salt in a 2-quart saucepan over medium-low heat. Bring to a boil and cook, stirring occasionally, for 5 to 7 minutes. Mixture should be bubbly all over the surface. Mix in vanilla extract and cook, stirring, for an additional 2 minutes. Remove from heat and stir in cooked, drained apples.
• Preheat an electric griddle to 250 degrees F (120 degrees C). Lightly grease.
• Combine flour, baking powder, sugar, and salt in a bowl.
• Combine eggs and milk in a separate container, stirring briskly until eggs are well incorporated. Drizzle in melted butter while stirring. Add wet ingredients to dry ingredients and stir until most of the lumps are gone.
• Use a 1/4-cup measuring cup to pour batter in batches onto the preheated griddle, forming 6-inch pancakes.
• Cook until bubbles form on top of the pancakes and the surface begins to look a little dry, 3 to 4 minutes. Brown to desired doneness on the second side, 2 to 3 minutes. Keep first batch warm in a 250 degrees F (120 degrees C) oven, while the remaining pancakes cook.
• Serve a stack of 3 pancakes with caramelized apple sauce, and garnish with chopped, toasted walnuts.

BUTTERMILK PANCAKES WITH CARAMELIZED BANANAS

Steps:

• Preheat oven to 250°F. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Whisk buttermilk, eggs, and butter in medium bowl to blend. Gradually whisk buttermilk mixture into flour mixture just until blended (do not overmix; some small lumps may remain).
• Heat griddle or 2 large nonstick skillets over medium heat. Brush griddle lightly with oil. Working in batches, pour batter by scant 1/4 cupfuls onto griddle. Top each pancake with 4 banana slices. Cook until bottoms brown and bubbles form, about 2 minutes. Turn pancakes over and cook until bottoms brown and banana slices caramelize, about 2 minutes. Transfer pancakes to baking sheet and place in oven while cooking remaining pancakes. Transfer pancakes to plates. Serve with warm maple syrup.

BANANA-WALNUT PANCAKES WITH CARAMEL TOPPING

Steps:

• Heat skillet or griddle over medium-high heat or to 375°F. Grease with vegetable oil or shortening.
• In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Stir in mashed banana and 2 tablespoons walnuts.
• For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown.
• Serve pancakes topped with sliced banana, 2 teaspoons walnuts and the caramel topping.