Apple Butter Pancakes

Fun to make in Fall and moist.
I like to double this recipe.
You can add pecans on top with syrup or add directly to the pancake batter

Ingredients

  • canola oil for frying
  • 1 c. milk
  • 1 egg
  • ¼ c. apple butter (natural)
  • 2 Tbls. melted butter, cooled a bit
  • 1-1/4 c. unbleached white all-purpose flour
  • 2 Tbls. white sugar
  • 2 t. baking powder
  • 2 t. ground cinnamon
  • ½ t. ground ginger
  • 1/8 t. nutmeg
  • ½ t. salt
  • pecan pieces, optional
  • syrup, for serving

Instructions

In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt.

In a large bowl, stir together apple butter, egg and melted butter; gradually add milk until blended.

Fold the dry mixture into the wet mixture until completely incorporated.

Ladle the batter onto a preheated and lightly greased skillet or griddle, set at 325 degrees. Cook the pancakes for 3-5 minutes. Turn when bubbles form on top. Flip the pancakes and continue to cook another 3-5 minutes until deep golden brown on both sides. Continue to cook until all batter is used up.

Serve with a little butter and syrup. Top with pecan pieces, if desired.

NOTE: Makes 12 pancakes