Apple Walnut Pancakes with Cinnamon Cream and Fudge

Name: Apple Walnut Pancakes with Cinnamon Cream and Fudge Sauce '21' Club
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 pounds Macoun or other tart apples (4 to 6); 2 tablespoons unsalted butter; 1/3 cup pure maple syrup; 1/2 cup walnuts, chopped; 1 teaspoon cinnamon; 1 teaspoon fresh lemon juice; 1/4 cup Grand Marnier; 12 orange pancakes; 1/2 cup well-chilled heavy cream; 2 tablespoons confectioners' sugar; 1/2 teaspoon cinnamon; 1/2 cup creme fraiche*; 1/2 cup fudge sauce; *available at specialty foods shops and some supermarkets

Servings: persons

1 3/4 pounds Macoun or other tart apples (4 to 6)
2 tablespoons unsalted butter
1/3 cup pure maple syrup
1/2 cup walnuts, chopped
1 teaspoon cinnamon
1 teaspoon fresh lemon juice
1/4 cup Grand Marnier
12 orange pancakes
1/2 cup well-chilled heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon cinnamon
1/2 cup creme fraiche*
1/2 cup fudge sauce
*available at specialty foods shops and some supermarkets

1
Peel and core apples and cut into 1/4-inch wedges.
2
In a skillet heat butter over moderately high heat until foam subsides and saute apples until a rich golden, 6 to 8 minutes.
3
Reduce heat to low.
4
Carefully stir in syrup, walnuts, cinnamon, and lemon juice and cook until apples are tender throughout but not mushy and liquid is reduced to a syrup-like consistency.
5
Remove skillet from heat and stir in Grand Marnier.
6
Cook filling over low heat 1 minute to blend flavors and keep warm.
7
Filling may be made 1 day ahead and chilled, covered.
8
Reheat filling before proceeding.
9
Preheat oven to 250F.
10
Put 2 1/2 tablespoons warm apple filling in center of each pancake and roll up pancakes tightly to enclose filling.
11
In a baking pan keep filled pancakes warm in oven.
12
In a bowl with a whisk or an electric mixer beat cream with confectioners' sugar and cinnamon until it holds soft peaks and fold in creme fraiche.
13
Put 2 filled pancakes on each of 6 dessert plates.
14
Top pancakes with some cinnamon cream and drizzle with fudge sauce.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 3/4 pounds Macoun or other tart apples (4 to 6), 2 tablespoons unsalted butter, 1/3 cup pure maple syrup, 1/2 cup walnuts, chopped, and more.

Yes, Apple Walnut Pancakes with Cinnamon Cream and Fudge Sauce '21' Club falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple Walnut Pancakes with Cinnamon Cream and Fudge Sauce '21' Club

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions