Total Time
35mins
Prep 25 mins
Cook 10 mins

Serve with whipped cream on top for a special breakfast treat!

Ingredients Nutrition

Directions

  1. Cook apple with water until just barely softened (not mushy); sprinkle with brown sugar and set aside.
  2. Combine flour, baking powder, sugar and salt; set aside.
  3. Beat milk, eggs, oil and vanilla together and stir into flour mixture. Carefully, fold in pecans and apples.
  4. Pour 1/3 cup of batter onto a hot griddle. Cook until bubbles appear on the surface; flip. Cook until golden.

Reviews

(2)
Most Helpful

I made this for Sunday morning breakfast. I was a bit concerned about the small amount of water versus the surface of my smallest pot and the number of apple slices so I upped it to 1 Tbsp. They cooked up nice and soft and the pancake batter cooked very nicely. I think that next time I will toast the pecans and add perhaps 1/2 teaspoon of cinnamon to the batter. Also, I replaced the brown sugar with Splenda brown sugar and used 1% milk with no problem.

Mysterygirl November 06, 2006

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