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Autumn Breakfast Pancakes with Maple Syrup and Walnuts
Autumn Breakfast Pancakes with Maple Syrup and Walnuts

Autumn Breakfast Pancakes with Maple Syrup and Walnuts
Fluffy pancakes topped with seasonal walnuts and a drizzle of maple syrup.
Autumn Breakfast Pancakes with Maple Syrup and Walnuts
Ingredients:
1
Servings
  • 150
    g
     flour
  • 1
    item
     egg
  • 200
    ml
     milk
  • 1
    tsp
     baking powder
  • 20
    g
     sugar
  • 20
    g
     butter
  • 30
    g
     walnuts
  • 30
    ml
     maple syrup
Preparation Time: 15 minutes
Autumn Breakfast Pancakes with Maple Syrup and Walnuts
Instructions:
  1. In a bowl, mix flour, baking powder, and sugar.
  2. In another bowl, whisk the egg and milk together.
  3. Combine wet and dry ingredients until smooth.
  4. Heat a non-stick pan over medium heat and melt butter.
  5. Pour batter into the pan to form pancakes.
  6. Cook until bubbles form on the surface, then flip and cook until golden brown.
  7. Serve pancakes topped with walnuts and a drizzle of maple syrup.
Nutrition Per Serving 450 g Per 100g
Energy 1000 kcal 222 kcal
Protein 20 g 4.4 g
Fibre 5 g 1.1 g
Salt 0.5 g 0.1 g
Sugar 30 g 6.7 g
Carbohydrates 120 g 26.7 g
Fat 50 g 11.1 g
  • 150
    g
     flour
  • 1
    item
     egg
  • 200
    ml
     milk
  • 1
    tsp
     baking powder
  • 20
    g
     sugar
  • 20
    g
     butter
  • 30
    g
     walnuts
  • 30
    ml
     maple syrup
1
Servings
0

In a bowl, mix flour, baking powder, and sugar.

In another bowl, whisk the egg and milk together.

Combine wet and dry ingredients until smooth.

Heat a non-stick pan over medium heat and melt butter.

Pour batter into the pan to form pancakes.

Cook until bubbles form on the surface, then flip and cook until golden brown.

Serve pancakes topped with walnuts and a drizzle of maple syrup.

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