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Apple Pancakes with Maple Pecan Butter

A home-style Ann Cooper's Apple Pancakes with Maple Pecan Butter made with Eggs, Buttermilk, Butter Melted, All Purpose Flour, and Granulated Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2
• 2 cup
• 1/4 cup
• 1 3/4 cup
• 3 tbsp
• 2 tsp
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 1/4 tsp
• 1 1/2 cup
• 1 cup
• 3/4 cup
• 1/2 cup

Method (preview)

1. 1

   Make Maple Pecan Butter.

2. 2

   In small mixer bowl, beat butter on medium speed until light.

3. 3

   Add pecans; mix well.

4. 4

   Gradually beat in syrup.

5. 5

   Set aside while making pancakes.

6. 6

   For Apple Pancakes: In medium bowl lightly beat eggs with wire whisk.

7. 7

   Add buttermilk and melted butter and whisk until smooth. Add dry ingredients and mix only until moistened. Stir in apples.

8. 8

   Heat large non-stick griddle or skillet until hot.

9. 9

   Melt a little of the butter on griddle until bubbly but not brown.

10. 10

    For each pancake, spoon about 1/4 cup batter onto griddle.

11. 11

    Cook until bubbles form and edges are cooked.

12. 12

    Turn and cook until second side is golden.

13. 13

    Keep pancakes warm on platter in 200 degree oven while preparing remaining batter.

14. 14

    Serve warm with Maple Pecan Butter.

15. 15

    Serving Size: 1 pancake

16. 16

    Nutritional Information per serving Calories 280 Total Fat 19 g Total

17. 17

    Posted to MM-Recipes Digest V3 #242