Apple Pecan Pancakes

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Sugar
2		Eggs
2 cups	474ml	Buttermilk - at room temperature
2 tablespoons	30ml	Butter - melted
1 teaspoon	5ml	Vanilla extract
1 1/2 cups	219g / 7.7oz	Very finely chopped peeled apples
1/2 cup	73g / 2.6oz	Finely chopped pecans
		Vegetable oil - for frying
		Warmed maple syrup

Recipe Instructions

In a large mixing bowl, combine the flour, baking soda, salt, and sugar. Preheat a griddle or electric skillet to 350 degrees. (you need this lower temperature so the apples will have time to cook through.) In a small bowl, beat the eggs. Add the buttermilk, butter, and vanilla and mix thoroughly. Gradually add the egg mixture to the dry ingredients and stir well until well combined. Fold in the apples and nuts. Allow the mixture to stand for 15 minutes.

Pour about 2 teaspoons of vegetable oil onto the heated griddle. For each cake, drop a scant 1/4 cup of batter onto the griddle. Bake until the surface of the pancake is covered with bubbles that do not break, about 2 to 3 minutes. Turn and brown the other side. Remove to a heated platter and repeat until all the batter is used up. Serve the pancakes with maple syrup.

Source:
HEARTLAND by Marcia Adams (c) 1991 - Clarkson N. Potter, Inc., New York - 258 pages - $30.00 - As reprinted in the Jul/Aug, 1992 issue of Cookbook Digest

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