Did you ever have an ice cream sundae with wet walnuts on it? I remembered them fondly when I came across this recipe in the current Saveur magazine. I thought I might serve them over apple crisp.
Yesterday I substituted pecans for the walnuts called for in the recipe and this morning I served them over sour cream lemon blueberry pancakes.

Make a jar of this and keep it in your fridge. Recipe states that it will last for a month in the fridge, but I can guarantee that once you taste this it won't last that long.

Wet Nuts


1/2 cup light corn syrup
1/2 cup maple syrup
1 tsp vanilla extract
pinch of kosher salt
1 cup roughly chopped, lightly toasted walnuts

(Whoops I forgot to toast the pecans I substituted)

Bring light corn syrup, maple syrup, vanilla extract, and kosher salt to a boil in a 2 qt saucepan.

Stir in walnuts, and cook until walnuts are warmed through, about 3 minutes.

Let cool and transfer to a glass jar with a lid.

Store in fridge for up to one month.

Recipe from Jan/Feb 2012 Saveur Magazine

Pancake Recipe

The original recipe came from a Weight Watchers Cookbook and I've changed it considerably because I don't like to use low calorie substitutes...so you wouldn't consider it WW advised!

Here's the pancake recipe...which by the way is FANTASTIC. (I've added my substitutes)

Sour Cream Blueberry-Lemon Pancakes
1 cup minus 1 tbsp all purpose flour
1 tbsp granulated sugar
1 tsp baking powder
1/3 tsp salt
1 cup skim milk (I used 2%)
1/3 cup nonfat sour cream (used reduced fat)
1/3 cup + 1 tbsp egg substitue (used one large egg)
1 tsp vanilla extract
1 tbsp + 2 tsps melted margarine (used butter)
1/2 cup blueberries (mine were frozen)
finely chopped zest of 1 lemon (used dehydrated bits)

1. In large bowl, combine flour, sugar, baking powder and salt; mix well.
2. In medium bowl, beat together milk, sour cream, egg substitute and vanilla.
2. Pour milk mixture over dry ingredients, and with a sturdy spoon, mix until batter is just smooth; stir in margarine. Gently fold in blueberries and lemon zest.
4. Spray nonstick skillet with nonstick cooking spray and set over medium heat; when hot, ladle a scant 1/2 cup of the batter into the pan to make a 6" pancake; when the top of the pancake is full of holes, flip the pancake and cook very briefly on the second side, just long enough to brown the second side. Slip onto plate and keep warm. Repeat with remaining batter.

Calorie count for WW version: 182 calories per pancake. (I hate to think about the calorie count of my version, especially with those wet pecans on top!)

Note: I added flax seed meal and wheat germ to give the pancakes more nutritional content. Just a little bit of each