Tuesday, December 20, 2016

Holiday Breakfast Recipe for Pecan Apple Pancakes

This holiday breakfast recipe for pecan apple pancakes makes six servings (18 pancakes total). Prep time is 15 minutes and the batch should be cooked for 10 minutes total.

• 2 cups all-purpose flour
• 1 cup sugar

• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground cloves
• 2 eggs
• 1-3/4 cups buttermilk
• 3 tablespoons canola oil
• 1-3/4 cups shredded peeled apples
• 1/2 cup chopped pecans

• In a large bowl, mix the first nine ingredients. In another bowl, whisk the eggs, buttermilk and oil until blended. Add to flour mixture; stir just until moistened. Stir in apples and pecans.

• Lightly grease a griddle; heat over medium-low heat. Pour batter by 1/4 cupful’s onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown.

• Turn; cook until second side is golden.

Published in the Oakland Press. Click here.