Caramel Apple Pecan Pancakes

Yates House B&B

305 Second Street , Rocheport, MO 65279 Stati Uniti d'America


  1. 1 cup all purpose flour
    ¼ cup finely ground pecans
    2 tablespoons sugar
    ¼ teaspoon salt
    ½ teaspoon baking soda
    ¼ teaspoon freshly ground nutmeg
    ½ teaspoon ground cinnamon
    ¾ to 1 cup buttermilk, room temperature
    2 tablespoons butter, melted
    1 large egg, separated and at room temperature
    1 small Granny Smith apple, coarsely shredded
    Vegetable oil for griddle
    2 cups apple cider

    For Caramel Sauce
    1-1/2 cups packed brown sugar
    1-1/2 cups heavy cream
    6 tablespoons unsalted butter

    Sautéed Apples
    1 Granny Smith Apple, sliced thinly
    2 tablespoons butter
    ¼ teaspoon ground cinnamon
    1/3 cup Coarsely Chopped Toasted Pecan pieces
  2. Prepare Toppings

    Apple cider Reduction
    Pour apple cider into a medium sized, heavy sauce pan. Cook over medium heat until reduced by half. Set aside. (May be prepared 1-2 days ahead and stored in tightly covered container in refrigerator) Reheat prior to using.

    Caramel Sauce
    Bring sugar, cream and butter to a boil in a heavy medium sized saucepan, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat a spoon, about 10-12 minutes. Set aside. (May be prepared up to 1 week ahead and stored in tightly covered container in refrigerator) Reheat prior to using.

    Sautéed Apples
    In a medium sized skillet, melt 2 tablespoons of butter, add apple slices and cinnamon. Sauté apples until slightly softened and lightly browned. Set aside.
  3. Pre heat griddle over medium high heat. Whisk flour, ground pecans, sugar, salt, baking soda, nutmeg and cinnamon into a medium sized bowl. Set aside.

    Whisk egg white until frothy, add to ¾ cup buttermilk, stir egg yolk into melted butter then add to buttermilk mixture. Squeeze any excess liquid from grated apples and stir into wet ingredients. Stir dry ingredients into wet ingredients, stirring just to combine. Add reserved buttermilk as needed to thin batter.

    The griddle is ready to cook pancakes if a few drops of water dance when sprinkled on griddle surface. Brush griddle lightly with vegetable oil. Pour approximately 1/3 cup of batter onto griddle at a time. Be careful not to overcrowd.

    Cook until bottoms are light brown and top surface starts to bubble, 2-3 minutes, flip cakes and cook until remaining side has browned, 1-2 minutes longer. Re-oil griddle as needed and repeat with next batch of pancakes.
  4. To Serve: Place one or two pancakes on plate, arrange four or five apple slices on top of pancake. Pour 1-2 tablespoons of Cider reduction over pancakes, followed by a drizzle of Caramel sauce across top of Pancakes. Finish with a sprinkle of toasted Pecan pieces.
About this recipe:

Caramel Apple Pecan Pancakes