Ann Cooper’s Apple Pancakes with Maple Pecan Butter
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CATEGORY
CUISINE
TAG
YIELD
Eggs, Dairy
American
Breads
16
Pancakes
INGREDIENTS
2
Eggs
2
c
Buttermilk
1/4
c
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 tart red apples (peeled)
1
c
Butter; softened
3/4
c
Chopped pecans
1/2
c
Maple syrup
per serving Calories 280 Total Fat 19 g Total
INSTRUCTIONS
APPLE PANCAKES
MAPLE PECAN BUTTER
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
Carbohydrates 23 g Protein 4 g Vitamin A 10 %DV Calcium 82 mg
Copyright American Dairy Association (Reprinted with permission)
Posted to MM-Recipes Digest V3 #242
Date: Wed, 4 Sep 1996 17:56:49 -0400
From: BobbieB1@aol.com
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