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Recipe Name: Ann Cooper's Apple Pancakes With Maple Pecan Butter Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 16

2 Eggs
2 Cup(s) Buttermilk
1/4 Cup(s) Butter, melted
1 3/4 Cup(s) All-Purpose Flour
3 Tablespoon(s) Granulated Sugar
2 Teaspoon(s) Baking Powder
1 Teaspoon(s) Baking soda
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Ground cinnamon
1/4 Teaspoon(s) Ground nutmeg
1 1/2 Cup(s) Chopped tart red apples
1 Cup(s) Butter, softened
3/4 Cup(s) Chopped pecans
1/2 Cup(s) 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.
Yield: 16 to 18 (4-inch) pancakes. 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)
Posted to MM-Recipes Digest V3 #242 Date: Wed, 4 Sep 1996 17:56:49
-0400 From:

Nutrition (calculated from recipe ingredients)
Calories: 271
Calories From Fat: 167
Total Fat: 19.1g
Cholesterol: 62.6mg
Sodium: 257.1mg
Potassium: 142.6mg
Carbohydrates: 22.3g
Fiber: 1g
Sugar: 11.1g
Protein: 4g

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