Ann Cooper's Apple Pancakes With Maple Pecan Butter
Source: American Dairy Association
Makes 16 to 18 (4-inch) pancakes

APPLE PANCAKES
2 large eggs
2 cups buttermilk
1/4 cup butter; melted
1 3/4 cups flour, all-purpose
3 tablespoons sugar, granulated
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, ground
1 1/2 cups tart red apples; peeled and chopped

MAPLE PECAN BUTTER
1 cup butter; softened
3/4 cup pecans; chopped
1/2 cup 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.Tracy's Notes: Awesome, absolutely awesome. Best pancake recipe I've found yet. Rob and John both loved them.

I used Fuji apples (not exactly tart, but hey, it's what was in the fridge), chopped in the cuisinart. Pecans for the butter were also chopped in the cuisinart. Stove from hell set on med to heat the pan, then turned back to low as soon as water droplets sizzled; I cooked them in a well-seasoned cast iron skillet that had been sprayed with no-stick spray just to be on the safe side. Batter was very thin; they spread a lot and in an irregular pattern (not perfect circles like most pancakes I make) ~ so thin they were almost a crepe. They'd be pretty good for dessert too, I think ~ I'll have to think about the details on that ~ maybe with an apple compote and some ice cream.

The Maple Pecan Butter made these! I put syrup on everyone else's; but ate mine straight from the pan as I cooked up the extra batter; spread with the butter and rolled up like a crepe. I did end up with a big stack left over; I think a half recipe would do for the three of us next time. Oh, yeah, and I only made half the butter this time ~ that was plenty to spread between them and a dollop on top. I even had some of it left over, but then I had about a 3-inch tall stack of the cakes left as well. - rec.food.cooking/ravinwulf/2003