Candied Walnut and Blueberry Pancakes
Beautiful walnut and blueberry fluffy pancakes topped with crystallised walnuts and sugared Creme fraiche. Is there a better start to the morning? No, there really isn’t. These sweet, crunchy, nutty and fruity pancakes needs to be your weekend treat, or everyday treat – you deserve it bab x
Plus, this brekky includes not just one, but two superfoods – walnuts and blueberries. Literally the best superfoods going. GLOW BABY GLOW. So if you ignore the sugar part, you’re getting a load of antioxidants and essential nutrients including omega-3 fatty acids that contribute to overall brain health, reduce cholesterol levels and inflammation. How good does that sound? Don’t forget the high fibre content, we all love a healthy gut.
What I enjoy about this recipe is that it’s not just about the taste; they’re also super pretty to look at. The golden pancakes and bursts of jewel-like blueberries create a picture-perfect breakfast masterpiece, especially once you’ve piled on those crystallised walnuts. Forget the Mona Lisa, this is true art.
Chefs Tip
Walnuts are best kept in the fridge to keep them extra fresh! To avoid any food waste, gather up any leftover walnuts, place in an airtight container and then freeze. They can be stored for up to 12 months.
Or if you’d rather just use up all your spare walnuts, why not give my coffee and walnut cupcakes or walnut pesto dip a go! I honestly went down a walnut rabbit hole and created so many recipes. Expect more.
For any walnut and blueberry pancakes leftover, simply allow them to cool completely, separate with parchment paper and wrap for freezing. Again, ensure they’re completely covered to avoid freezer burn. Store for up to 1-2 months. Always label your freezer goods so you know how long they’ve been in there.
Ingredients
For the Candied Walnuts
- 60g walnuts
- 100-150g icing sugar
For the Creme Fraiche
- 3 tbsp Creme fraiche
- 1 tsp vanilla extract
- 1 tbsp icing sugar
For the Pancakes
- 130g plain flour
- Pinch of salt
- 1/2 tsp baking powder
- 1 free range egg
- 175ml milk
- 1/2 tbsp vegetable oil
- 60g California walnuts, chopped
- 150g blueberries
Method
- Start by making the candied walnuts. In a small frying pan on a medium-to-high heat, add the walnuts, sprinkle with the icing sugar and cook until golden and crunchy.
- Once cooled, roughly chop and keep aside until needed.
- For the Creme fraiche - mix everything together, leave in the fridge until needed.
- For the pancakes - mix all the wet ingredients together in a jug.
- Mix all the dry ingredients including the chopped walnuts in a mixing bowl.
- Pour the wet into the dry and mix well.
- Get a non-stick pan on a medium heat.
- With the pan warm and dry, add a ladle full of mix then quickly sprinkle over some blueberries.
- When the mix is bubbling all over, around 45-60 seconds, flip the pancake and cook for the same amount of time.
- Stack them up high and splurge on creme fraiche, sprinkle over candied walnuts and fresh blueberries… enjoy!