1 1⁄2teaspoonswalnut oil or 1 1/2teaspoonscanola oil
Serving Size: 1 (2061) g
Servings Per Recipe:1
Calories from Fat 177 g45 %
Total Fat 19.7 g30 %
Saturated Fat 7.4 g36 %
Cholesterol 86 mg 28 %
Sodium 564.8 mg 23 %
Total Carbohydrate46.8 g 15 %
Dietary Fiber 1.1 g4 %
Sugars 26.1 g104 %
Protein 10.3 g 20 %
For the Pancakes:
Combine dry ingredients (flour, sugar, baking powder, baking soda, salt) in a large mixing bowl.
In a separate bowl, whisk together wet ingredients (eggs, buttermilk, melted butter), then slowly add the dry ingredients until mixed thoroughly.
Heat griddle or nonstick pan over medium heat, coating pan with nonstick spray. Place large serving spoonful of batter on pan. Cook until bottom side is nicely browned, then sprinkle the crisped bacon generously onto the pancake and flip to cook the other side. Serve immediately, dressing pancakes with your choice of butter and/or syrup.
For the Walnut Butter:
Preheat oven to 350°F and place walnuts on baking sheet in a single lay. Toast in oven for 12 to 15 minutes.
Once the walnuts have cooled, place them in a food processor and process until they have reached the consistency of a paste.
Slowly add the rest of the ingredients until mixed thoroughly. You may need to scrape the sides of the food processor throughout the process in order to make sure the walnut butter is combined well.
For the Maple Jelly:
Combine all ingredients in a blender or food processor and blend at high speed until thoroughly combined. Place in a container, cover, and chill for at least two hours before using. This will allow the jelly to firm up a bit.