 |
-----APPLE PANCAKES-----
2 Eggs
2 c buttermilk
1/4 c butter -- melted
1 3/4 c All-purpose flour
3 tb Granulated sugar
2 ts baking powder
1 t Baking soda
1/2 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground nutmeg
1 1/2 c Chopped tart red apples
-(peeled)
-----MAPLE PECAN butter-----
1 c butter -- softened
3/4 c Chopped pecans
1/2 c Maple syrup
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 1/4 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)
|
