Friday, November 11, 2011

Apple Cinnamon Pancakes with Sugared Walnuts and Bourbon Whipped Cream

I dare someone to say the title five times fast.  My fingers felt tired just typing that title!  In all seriousness though, this recipe is amazing. I was creeping on some facebook pages when my friend Jason Pelache posted this beauty. Sadly Jason is in Japan without a stove. So if you make these, think of Jason and savor every bite.  Needless to say, this one goes out to him in Japan.

As complicated as this title seems, it's not really too bad to make.  I made most everything the night before and it was extremely smooth.  Everything in this recipe works together; its really the epitome of teamwork in action.  Added bonus: anyone you make these for will instantly love you - so cook away my friends.  It's certainly a perfect weekend recipe - one more reason to look forward to the weekend (unless you're a law student with a paper due and finals coming up that is!) Enjoy & have a wonderful weekend!

Apple Cinnamon Pancakes with Sugared Walnuts & Bourbon Whipped Cream

Sugared Walnuts
*Do these the night or a couple days before; they're seriously good on almost everything!

Adapted from

16 oz. pecans or walnuts
1/2 cup unsalted butter, melted
1/2 cup powdered sugar
1 1/2 t cinnamon

Turn slow cooker on High for 15 minutes before use.  Once slow cooker is hot, stir nuts and butter together.  Add in powdered sugar blending until coated evenly.  Cover and cook for 15 minutes.  Reduce heat to low and uncover.  Cook uncovered for 2-3 hours, stirring occasionally, until nuts have a crisp glaze. Transfer to another bowl and add cinnamon.  Store for 2-3 weeks in an airtight container.

Apple Cinnamon Pancakes with Bourbon Whipped Cream
Adapted from Foodie Buddha

1 1/2 cup flour
1 T sugar
1 t cinnamon
3 ½ t baking powder
1 1/3 cups milk
1 t vanilla
1 egg
3 T melted butter

Whipped cream:
2 T powdered sugar
2t bourbon (optional)
1 c heavy whipping cream

apple slices

Sift together first four ingredients and place in a bowl.  Make a well in the dry ingredients and place the milk, egg, vanilla and melted butter.  Whisk dry into liquid until mostly combined (a few lumps are won't be problematic).
In a hot greased skillet, pour desired amount of batter (we liked about 1/3 cup) and top with apple slices.  When bottom is light brown, flip pancake over and cook until golden brown on both sides. 
Yields about 8 medium pancakes.

Whipped cream:
Combine all ingredients in the bowl of a stand mix and whisk until stiff peaks form. 

Assembly: pancake, pecans, (butter if desired) syrup topped with whipped cream.  Eat & enjoy! 

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