Ann Cooper's Apple Pancakes With Maple Pecan

Ingredients

2 eggs
475 ml buttermilk
55 gr butter melted
220 gr all purpose flour
38 gr granulated sugar
9 gr baking powder
5 gr baking soda
1 gr salt
1 gr cinnamon
1 gr nutmeg
150 gr tart apples
230 gr butter softened
100 gr pecans
160 gr maple syrup

Instructions

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 quarter 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 Copyright American Dairy Association (Reprinted with permission)