Monday, October 22, 2012

Apple Pecan Pancakes

We love pancakes in our home. I have several very good recipes that I use on a regular basis, all of which include some wonderful ingredients such as chocolate chips and blueberries. This recipe was adapted from a Taste of Home recipe and is the only one that I make that has apples and cinnamon in it. The combination is perfect for a weekend breakfast in the fall. Making pancakes from scratch takes a little longer than making them from a mix, but the variety of ingredients is fun, especially for children. The wonderful fragrance will bring your hungry family to the kitchen, if they are not already there helping.
Blessings...

Recipe:

1/2 cup unbleached all-purpose flour
1/2 cup whole wheat flour
2 tbsps. brown sugar
2 tsps. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
3/4 cup plus 2 tbsps. milk
2 eggs, separated
1 tsp. vanilla extract
1/2 cup finely chopped peeled apple
1/2 cup finely chopped pecans

1. In a bowl, combine flour, brown sugar, baking powder, salt and cinnamon.
2. In a measuring cup, combine milk, egg yolks and vanilla; stir into flour mixture. Add apple and pecans.
3. In a clean bowl, beat egg whites until stiff peaks form; fold into batter.
4. Pour batter by 1/4 cupfuls onto a hot greased griddle or skillet. Turn when bubbles begin to form and the edges are golden brown. Cook until the second side is golden brown.

Yield: 12 or 13 pancakes
Note: I've substituted dried cranberries for the apples.

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