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
Historians have found proof that recipes existed back into the far past, certainly as far back into history as the ancient Egyptians, and maybe further still. Interesting though that is, sadly, these old cook books were just very basic hieroglyphic recipes for preparing meals.
Interestingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are some ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a man called Apicius created a few documents detailing recipes enjoyed by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, main course and afters, a style of dining still practiced today. Additionally, he tells us how the Roman cooks were skilled in the use of many different aromatic flavors, including a few that are still present in modern kitchens for example basil, fennel and asafoetida. During the succeeding few hundred years, the rich families of Wesstern Europe competed to serve up the most exotic banquets, and because of this the best cooks and their collection of recipes were highly sought after. However, it was during the nineteenth century the formal cooking and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, trying out, and recording recipes common in their social group. By the arrival of the 1900s, cooking publications are highly popular mostly due to higher levels of literacy, people having more spare time and being a little richer. |
We hope you enjoy this Ann Cooper's Apple Pancakes With Maple Pecan recipe.
