Ann cooper's apple pancakes with maple pecan

Yield: 16 Pancakes

Measure Ingredient
2 \N Eggs
2 cups Buttermilk
¼ cup Butter; melted
1¾ cup All-purpose flour
3 tablespoons Granulated sugar
2 teaspoons Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
½ teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg
1½ cup Chopped tart red apples (peeled)
1 cup Butter; softened
¾ cup Chopped pecans
½ cup Maple syrup
\N \N per serving Calories 280 Total Fat 19 g Total



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 ¼ 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.

Yield: 16 to 18 (4-inch) pancakes.

Serving Size: 1 pancake

Nutritional Information

Carbohydrates 23 g Protein 4 g Vitamin A 10 %DV Calcium 82 mg Copyright American Dairy Association (Reprinted with permission)

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