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