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Chestnut Pancakes with Pancetta and Cinnamon Maple Syrup

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My inspiration for this recipe came from an original in Bon Appetit.
Makes 10 (3-4-inch) round pancakes.

1/4 cup coarsely chopped toasted pecans
1/3 pound pancetta, cut into 1/2-inch-dices
1 cup Heart Smart Bisquick
scant 3/4 cup milk (I used skim)
1 egg white
1/4 cup coarsely chopped bottled chestnuts
1/4 cup pure maple syrup, warmed
1/8 tsp ground cinnamon
Creme fraiche

To toast the pecans, place in a small, dry skillet over medium heat for about 1 minute, or until golden brown. Shake the pan handle gently to ensure even toasting. Remove from heat.

Cook pancetta in a medium skillet over medium heat until brown and crisp; transfer to a paper-towel lined plate.

In a medium bowl, add Bisquick, milk, and egg white, and mix well until smooth. Gently stir in chestnuts. Let batter rest for about 10 minutes.

Meanwhile, add maple syrup and cinnamon to a small pan and warm over a low simmer.

To make the pancakes, place a thin layer of canola oil on a pancake griddle over medium heat. Place a drop of batter on the skillet to make sure it's hot enough. Drop batter by rounded tablespoonfuls (about 1 heaping). Cook pancakes until golden brown and cooked through, about 2-3 minutes per side.

Transfer to a warm plate until ready to serve. Top with créme fraîche, pancetta, and cinnamon maple syrup.

 

- Recipe courtesy of Food Blogga

 

 

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