Adapted from the California Walnut Board
A pumpkin-maple sauce is perfect served over these hearty pancakes.
Makes 12 to 14 servings
To prepare pancakes:
- Combine the flour and 1/3 cup of the walnuts in a food processor and pulse until the walnuts are finely ground.
- Pour into a mixing bowl and add the baking powder, baking soda and salt.
- Stir with a whisk to combine the dry ingredients.
- In a separate bowl, combine the eggs and milk and beat until blended.
- Add the applesauce and maple syrup and stir until smooth.
- Pour the egg mixture over the flour mixture and stir just until the dry ingredients are moistened.
- Wipe the surface of a nonstick skillet with oil and place over medium-high heat.
- When the skillet is hot, spoon the batter onto it, using about 3 tablespoons of batter for each pancake—a 12-inch skillet will hold four pancakes. (If the batter seems too thick, add another 1 to 2 tablespoons of milk.)
- Sprinkle each pancake with about 1 teaspoon of the remaining chopped walnuts.
- Cook until the pancakes look dry around the edges and bubbles break on the surface, about 2 minutes.
- Turn and cook about 1 minute more on the other side.
- Serve the pancakes hot, with Pumpkin Yogurt Sauce.
To prepare the sauce.
- Combine all the ingredients in a saucepan and whisk until smooth.
- Before serving, stir over low heat to warm gently—don’t let it boil.