Enjoy a delicious autumn morning breakfast of apple buttermilk pancakes topped with luscious maple pecan butter.

Apple Pancakes with Maple Pecan Butter

1 3/4 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

2 large eggs
2 cups buttermilk
1/4 cup butter, melted
1 1/2 cups peeled and chopped tart green apple

 

Maple Pecan Butter:

1 cup butter, softened
3/4 cup finely chopped or ground pecans
1/2 cup maple syrup

1. Stir together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in mixing bowl.
2. Beat eggs in separate bowl; stir in buttermilk and melted butter.
3. Add liquid mixture to dry ingredients, stirring just until blended. Fold in apple.
4. Heat greased griddle or skillet over medium heat or to 375°F (190°C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
5. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown. Serve with Maple Pecan Butter.
6. For Maple Pecan Butter: In small mixer bowl, beat butter on medium speed until light. Add pecans; mix well. Gradually beat in syrup. Makes 2 1/4 cups flavored butter.

Makes about 16 (4-inch) pancakes.