* Exported from BigOven *

Apple Pecan Pancakes

Recipe By :Marcia Adams
Serving Size :8
Cuisine :
Main Ingred. :
Categories :Breakfast Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2 cups All-purpose flour
1 teaspoon Baking soda
1/2 teaspoon Salt
2 tablespoon Sugar
2 Eggs
2 cups Buttermilk --at room temperature
2 tablespoon Butter --melted
1 teaspoon Vanilla extract
1 1/2 cups Very finely chopped peeled apples
1/2 cup Finely chopped pecans
Vegetable oil --for frying
Warmed maple syrup

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. This recipe makes about two dozen 3 1/2-inch pancakes, or 8
servings.

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

Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID
# JPMD44A} on 11-10-1995










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