Walnut Whole-Wheat Pancakes
Executive Chef Jim Coleman
Hotels are experts at breakfast service, and the Sofitel in Philadelphia delivers with one of its most popular pancake recipes. Chef Coleman combines whole-wheat flour, walnuts and applesauce for the batter, and blends pumpkin and yogurt for the topping. The result is a unique and healthy take on traditional pancakes.
1 cup whole wheat flour
2/3 cup chopped walnuts, divided
1 tbsp. baking powder
1/4 tsp. baking soda
1/4 tsp. kosher salt
1 cup plus 2 tbsp. milk (plus more if needed)
2 tbsp. unsweetened applesauce
1 tbsp. maple syrup
Vegetable oil, for cooking pancakes
Pumpkin yogurt sauce
1 1/4 cups plain nonfat yogurt
1/2 cup cooked mashed pumpkin or canned pumpkin
1/3 cup apple cider
1 to 3 tbsp. maple syrup, to taste
2 tsp. pumpkin pie spice
1/4 tsp. salt
1. Prepare pancakes: In food processor, combine flour and 1/3 cup walnut; pulse until walnuts are finely ground. Transfer to mixing bowl; add baking powder, baking soda and salt. Stir with whisk to combine dry ingredients.
2. In a separate bowl, combine eggs and milk; whisk until blended. Add applesauce and maple syrup and stir until smooth. Pour egg mixture over flour mixture; stir just until dry ingredients are moistened. If batter seems too thick, add a little more milk.
3. Wipe surface of nonstick griddle or large skillet with oil; place over medium-high heat. Per pancake, spoon about 3 tablespoons batter onto hot griddle. Sprinkle each pancake with about 1 teaspoon of the remaining chopped walnuts. Cook pancakes 2 minutes or until they look dry around edges and bubbles break on the surface. Turn and cook about 1 minute more on the other side; keep warm.
4. Prepare sauce: Combine all ingredients in medium saucepan; whisk until smooth. Before serving, stir over low heat to warm gently; do not boil.
5. Serve pancakes hot with pumpkin yogurt sauce.
Photo courtesy of California Walnuts