Pancakes with Apple-Walnut-Bourbon Chutney Recipe

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Southern Living Off the Eaten Path Favorite Southern Dives and 150 RecipesBourbon makes everything better!

  • Yield: 12 pancakes

Ingredients

  • 2 cups unbleached all-purpose flour
  • 2½ Tbsp sugar
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • 3 egg yolks
  • 1½ cups buttermilk
  • 1¼ cups heavy cream
  • 2 Tbsp butter, melted
  • 1 tsp vanilla extract
  • Apple-Walnut-Bourbon Chutney
How to Make It
  1. Combine first 4 ingredients in a large bowl. Whisk together egg yolks and next 4 ingredients in a medium bowl. Add egg mixture to flour mixture, whisking until blended.
  2. Pour about ½ cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 2 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook 2 minutes or until golden brown. Place pancakes in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Top pancakes with chutney.
  3. Apple-Walnut-Bourbon Chutney
  4. Ingredients:
    • ¼ cup butter
    • 4 Golden Delicious apples, peeled, cored, and diced (6 cups)
    • ¼ cup firmly packed light brown sugar
    • ¼ cup bourbon
    • 1 cup walnuts, coarsely chopped and toasted
    Direction: Melt butter in a large nonstick skillet over medium-high heat. Add apples; sauté 5 minutes or until apples begin to brown. Reduce heat to low; cover and cook 15 minutes, stirring occasionally. Uncover skillet; increase heat to medium, and stir in brown sugar and bourbon. Cook 1 minute. Remove from heat; stir in walnuts. Serve warm or at room temperature.
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