Prep 20 mins
Cook 15 mins
A heavenly way to start the day! Serve this to your Loved one in Bed! That is if their nose doesn't bring them into the kitchen first!Use the syrup on waffles or even a pork roast!
- 3 cups flour
- 4 teaspoons baking powder
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs, room temperature
- 2 1⁄2 cups buttermilk, room temperature
- 3 tablespoons butter, melted and cooled to room temperature
- 2 large granny smith apples, diced
- 1 -2 teaspoon cinnamon
- 1⁄4 teaspoon ground cardamom
- 3 tablespoons butter
- 1⁄2 cup chopped pecans
- 1⁄8 cup Amaretto
- 1 1⁄2 cups maple syrup
- 1⁄2 teaspoon cinnamon
- 1 pinch salt
- 2 cups thinly sliced peeled apples
- Syrup: Melt butter, add nuts: brown lightly: remove nuts.
- Add maple syrup, cinnamon and salt to butter in saucepan.
- Add Amaretto,& apples cover simmer slowly 10 minutes.
- Remove cover simmer about 3 minutes longer.
- Remove from heat, add nuts.
- Replace cover to keep warm while making pancakes.
- Pancakes: Sift together the dry ingredients.
- Combine eggs, buttermilk and butter.
- Fold into dry ingredients.
- Do not over mix.
- Coat the apples with cinnamon and cardamom and fold into batter.
- Cook on hot lightly greased griddle and serve with warm maple syrup.
These pancakes are heavenly, and it's all thanks to the syrup! As soon as I smelled the aroma of the amaretto wafting through the kitchen, I knew I was in for a treat. I made the pancakes using "soy buttermilk" and used McIntosh apples in the syrup because I had a lot on hand. My mom and I had this for dinner tonight, and we both loved it. We felt like we were in a trendy restaurant. I can't wait to try the syrup on other things as well. Thanks for another keeper, Rita!
My faimily enjoyed these pancakes so much that my DD took the recipe home with her so she could make them for her DH and kids. These will be my Easter breakfast specialty this year!
We really enjoyed the topping on these. Because DH is diabetic I made some changes. I made seperate syrups, one with sugar free, one with regular. For his I added a little melted butter and the rest in a tiny casserole pot, and for mine I followed the recipe after adding it to the nut pan, and after cooking it a bit I put it in another tiny casserole becuase I had cut back on the quantity using about 1/4 cup syrup each at most and it was cooking down too fast. I 'm thinking my quantity of Amaretto was higher then the recipes - I just poured: ) I sauted the apples seperately with butter, spices and more Amaretto and a little water. This allowed both of us to enjoy them with our syrups, and I know for me if I had cooked the apples in the syrup it might have been too sweet. We both like that the syrup was sweet with out being edgy - sicky sweet, I don't know if it's the butter or liquor that mellows it, but it's delish! We found the cake part of the pancakes to be a bit dry and rather bland, so I added a little extra sugar, more spice along with some nutmeg and vanilla, this helped except for the dryness, I think a little more butter in the batter would help or maybe grating the apples instead of dicing. This half recipe made at least 3 servings of pancakes but just 2 on the apples, so I would increase them a little. Thanks for sharing Rita, we'll be making these again! Made by one of the Unrulies Under the Influence for ZWT6