Crispy Twice-Baked Pancakes Glazed in Maple Walnut Sauce

Developed December, 2013. This breakfast or brunch dish uses leftover pancakes filled with a nut butter between the cakes. This boosts the flavor and balances the carbohydrates with healthy fat and quality protein. Nut eaters live longer.

2 or 3 pancakes
1 T softened butter or low-fat margarine, divided
2 T nut butter (peanut, sunflower seeds, almond, tahini), divided
2 T maple syrup, divided
1 T ground roasted walnuts

Heat a non-stick griddle or large skillet over medium heat. When hot, add half the butter. When the foaming stops, add the pancakes. Spread the remainder of the butter on the top of the cakes. When the first side is hot and crisp, about 2 to 3 minutes, flip the cakes and crisp the second side. Remove to a plate. Add half the maple syrup and nuts to the hot griddle and return the cakes. Turn to coat. Place a cake on the plate, spread 1 tablespoon of nut butter, add another cake, and then the rest of the nut butter. Pour the remaining syrup over. Garnish with ground walnuts. Serves one.