We have a bumper crop of fresh pecans this year courtesy of a neighboring tree. Our neighbors, Dan and Jim, enjoy them but only harvest a few and always appreciate the pecan pie that Grenville bakes for them.
Here’s a breakfast recipe I tried this weekend. Pecans were our nut of choice (did I mention we have a LOT this year?) but this recipe will work with walnuts as well. When I asked Grenville’s opinion, he told me this one was “a keeper.”
Apple Pecan Pancakes
- 1 C flour
- 2 Tbsp brown sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ¾ C (plus 2 tsp) milk
- 2 eggs (separated)
- 1 tsp vanilla extract
- ½ C apples (peeled, finely chopped) - save rest and slice
- ½ C plus ¼ C pecans (chopped)
- In a bowl, combine flour, brown sugar, baking powder, salt and cinnamon.
- Stir in milk, egg yolks and vanilla.
(Note – if batter is too thick, add a bit more milk.)
- Add apples and ½ cup of pecans.
- Beat egg whites until stiff peaks form, then fold into batter.
- Pour ¼ cup of batter onto a hot, greased griddle or skillet.
- Turn when bubbles begin to form and the edges are golden.
- Cook until the second side is golden.
Serve topped with remaining ¼ cup of pecans, apple slices, syrup.