As you might have read on our website, one of the specialities of the Dordogne are walnuts, and the department is the second largest producer of walnuts in France and has been an integral part of the region’s cultural and farming history.
The walnut is nutritious and delicious and contains essential fatty acids and minerals. Walnuts are used to make walnut-oil, walnut liqueur, is eaten dried and is used in many recipes.
A couple of years ago, we had dinner at a friends’ place in New York and they told us that the dessert will be a typical NY winter treat, so we were both waiting in suspense 🙂
It was delish, so here is their recipe: Cinnamon pancakes with candied walnuts
200g caster sugar
100g spelt flour
1 teaspoon sugar
1/4 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon baking soda
1 tablespoon ground
1 tablespoon melted butter
Make the candied walnuts: preheat oven to 180 °C. Roast 100g walnuts on an oven tray until golden roasted (3-5 minutes). Meanwhile, bring caster sugar and 80ml water to the simmer in a small saucepan over medium heat and stir until sugar dissolves. Increase heat to high and cook until it is caramelised (5-10 minutes). Add walnuts, stir to coat, transfer to an oiled tray and set aside to cool (10-15 minutes).
Put 100g walnuts in a food processor and pulse until finely ground.
Combine flour, ground walnuts, sugar, baking powder, baking soda and salt in a large bowl.
In a medium bowl whisk together buttermilk, egg and melted butter and add to flour mixture until blended.
Heat a non-stick frying pan over medium heat. Lightly grease with oil or cooking and spoon batter onto hot pan, about 4 tablespoons per pancake. Cook 2-3 minutes until bubbles form on top. Turn and cook other side until brownish.
Serve pancakes topped with the chopped candied walnuts, cinnamon and some homemade pancake syrup, golden or maple, whatever you like.
Most of our blogs are written to give you more information about the area where we have our Gîte Loups d'Or. We also write about subjects we think are interesting for you to know. If you have any questions or if you want more information, please feel free to contact us.