Pecan Apple Pancakes
TOTAL TIME: Prep: 15 min. Cook: 10 min./batch
YIELD: 18 pancakes.
Weekend brunches are a big deal here in Texas, and these sweet, well-spiced pancakes make any breakfast special. So put on your apron and invite the neighbors in! —Sharon Richardson, Dallas, Texas
Ingredients
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2 cups all-purpose flour
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1 cup sugar
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/2 teaspoon ground ginger
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1/2 teaspoon ground mace
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1/2 teaspoon ground cloves
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2 large eggs, room temperature
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1-3/4 cups buttermilk
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3 tablespoons canola oil
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1-3/4 cups shredded peeled apples
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1/2 cup chopped pecans
Directions
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1.
In a large bowl, mix the first 9 ingredients. In another bowl, whisk the eggs, buttermilk and oil until blended. Add to flour mixture; stir just until moistened. Stir in the apples and pecans.
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2.
Lightly grease a griddle and heat over medium-low heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
Nutrition Facts
3 pancakes: 489 calories, 16g fat (2g saturated fat), 65mg cholesterol, 728mg sodium, 78g carbohydrate (43g sugars, 4g fiber), 10g protein.
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