Walnut Buttermilk Pancakes
alt.cooking-chien/Varron A. Dacus/2000

Sift together the following:
1 cup flour
4 tablespoons buttermilk powder
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
add 1/2 cup finely chopped walnuts to the dry mix

Mix the following in a separate bowl:
1 cup water
1 egg
1 tablespoon walnut oil

Saute 3 peeled, cored and sliced green cooking apples in clarified butter until golden brown. Then add 1 & 1/4 cups of brown sugar and 1/4 teaspoon mace (or nutmeg) and stir until sugar liquifies. Add 1 teaspoon lemon juice and 1/2 teaspoon vanilla extract. Pour into oven proof covered dish and place in 140 degree warming oven.

Whip 1/2 pint of heavy cream and add 1/3 cup confectioner's sugar and 1 teaspoon almond extract and whip until well blended. Hold in refrigerator.

Mix wet and dry pancake ingredients and cook on hot griddle - 1/4 cup per pancake.

Fan out three pancakes on a plate, spoon over generous amount of apples, then generous amount of whipped cream. Drizzle with 1 teaspoon hazelnut liqueur and dust with 1/2 teaspoon chopped walnuts.