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Title: Ann Cooper's Apple Pancakes with Maple Pecan Butter
Categories: Bread
Yield: 16 Pancakes

APPLE PANCAKES
2 Eggs
2cButtermilk
1/4cButter; melted
1 3/4cAll-purpose flour
3tbGranulated sugar
2tsBaking powder
1tsBaking soda
1/2tsSalt
1/2tsGround cinnamon
1/4tsGround nutmeg
1 1/2cChopped tart red apples (peeled)
MAPLE PECAN BUTTER
1cButter; softened
3/4cChopped pecans
1/2cMaple 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.

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

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

Copyright American Dairy Association (Reprinted with permission)

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