Pancakes with Apple-Walnut-Bourbon Chutney Recipe

Ingredients

• 2 cups unbleached all-purpose flour
• 2½ Tbsp sugar
• 1½ tsp baking powder
• 1 tsp baking soda
• 3 egg yolks
• 1½ cups buttermilk
• 1¼ cups heavy cream
• 2 Tbsp butter, melted
• 1 tsp vanilla extract
• Apple-Walnut-Bourbon Chutney

1. Combine first 4 ingredients in a large bowl. Whisk together egg yolks and next 4 ingredients in a medium bowl. Add egg mixture to flour mixture, whisking until blended.
2. Pour about ½ cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 2 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook 2 minutes or until golden brown. Place pancakes in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Top pancakes with chutney.
Apple-Walnut-Bourbon Chutney
3. Ingredients:
   • ¼ cup butter
   • 4 Golden Delicious apples, peeled, cored, and diced (6 cups)
   • ¼ cup firmly packed light brown sugar
   • ¼ cup bourbon
   • 1 cup walnuts, coarsely chopped and toasted
   Direction: Melt butter in a large nonstick skillet over medium-high heat. Add apples; sauté 5 minutes or until apples begin to brown. Reduce heat to low; cover and cook 15 minutes, stirring occasionally. Uncover skillet; increase heat to medium, and stir in brown sugar and bourbon. Cook 1 minute. Remove from heat; stir in walnuts. Serve warm or at room temperature.