Apple Pancakes—
2 Eggs
2 c Buttermilk
1/4 c (1/2 stick) butter, melted
1 3/4 c All-purpose flour
3 tb Granulated sugar
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground nutmeg
1 1/2 c Chopped, peeled, tart red
Apples
Maple Pecan Butter—
1 c (2 sticks) butter, softened
3/4 c Chopped pecans
1/2 c Maple syrup
Make Maple Pecan Butter. In small mixer bowl, beat butter on medium
speed until light. Add pecans; mix well. Gradually beat in syrup.
Set aside while making pancakes.
For Apple Pancakes: In medium bowl lightly beat eggs with wire
whisk. Add buttermilk and melted butter and whisk until smooth. Add
dry ingredients and mix only until moistened. Stir in apples.
Heat large non-stick griddle or skillet until hot. Melt a little of
the butter on griddle until bubbly but not brown. For each pancake,
spoon about 1/4 cup batter onto griddle. Cook until bubbles form and
edges are cooked. Turn and cook until second side is golden. Keep
pancakes warm on platter in 200 degree oven while preparing remaining
batter. Serve warm with Maple Pecan Butter.
Serving Size: 1 pancake
Nutritional Information per serving Calories 280 Total Fat 19 g Total
Carbohydrates 23 g Protein 4 g Vitamin A 10 %DV Calcium 82 mg
Yields
16 Servings
