APPLE PANCAKES
2 eggs
2 cup buttermilk
1/4 cup butter, melted
1 3/4 cup all-purpose flour
3 tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 1/2 cup chopped tart red apples (peeled)
MAPLE PECAN BUTTER
1 cup butter, softened
3/4 cup chopped pecans
1/2 cup maple syrup
Directions
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)
Servings: 16 pancakes
Ann Cooper's Apple Pancakes With Maple Pecan Recipe brought to you by Recipe Ideas
Categories: Apple; Breakfast; Cake; Fruit; Nut
The History of Recipes
It is actually possible to trace the history of recipes way back into distant history, in truth as far back into recorded history as the Egyptians, and possibly even further than that. Interesting though that is, sadly, these early recipes were just primitive hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. As we move into Roman times 25BC a roman called Apicius compiled a collection of documents which described recipes prepared by his fellow Romans. In his works, he recounts how the meals were split into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the ancient Romans were skilled in the use of many different herbs, including a few that will be familiar to modern chefs like basil, mint and asafoetida. As we move on, there were a couple of interesting cookery books from the 14th Century : a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these are not about the curry that is served today, but instead descriptions of the types of food cooked for the rich and powerful of the period. Later, in the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from the holy lands, such as parsley, basil and rosemary. The introduction of these new culinary ideas prompted an increase in publications on food, the majority of which are now in private collections. By the advent of the 20th century, cookery publications were increasing in popularity due to better eduction, people having more free time and being a little richer. The revolution that is television brings us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Ann Cooper's Apple Pancakes With Maple Pecan recipe.
