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Ingredients:
For the Maple Walnuts:
1 cup real maple syrup
Pinch of salt
1 cup chopped walnuts, toasted
For the Pancakes:
2 cups Original Bisquick mix
1/2 teaspoon ground cinnamon
1 cup milk
2 eggs
3 Tablespoons real maple syrup
1 teaspoon vanilla
Directions:
In a 2-quart saucepan, over medium-high heat, bring 1 cup maple syrup, 1 teaspoon vanilla and the salt to boiling.
Stir in toasted walnuts.
Heat about 3 minutes or until warmed through.
Set aside.
Brush a griddle or skillet with vegetable oil, or spray with cooking spray.
Heat over medium-low heat.
In medium bowl, mix the Bisquick mix, cinnamon, milk, eggs, 3 Tablespoons maple syrup and 1 teaspoon vanilla.
Whisk until blended.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
Cook about 30 seconds or until edges are dry.
Turn.
Cook other side until golden brown.
Serve pancakes with butter and maple walnuts.
* To toast walnuts, sprinkle in ungreased heavy skillet.
Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown.
Stir constantly until nuts are light brown.
Leftover maple walnuts are delicious served warm over vanilla ice cream.
This recipe can easily be doubled.