Ingredients:
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
1/2 teaspoon ground cloves
2 eggs
1-3/4 cups buttermilk
3 tablespoons canola oil
1-3/4 cups shredded peeled apples
1/2 cup chopped pecans
Directions:
In a large bowl, mix the first nine ingredients. In another bowl, whisk the eggs, buttermilk and oil until blended. Add to flour mixture; stir just until moistened. Stir in apples and pecans.
Lightly grease a griddle; heat over medium-low heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
Yield: 18 pancakes.
Comments:
Mis-reading of the recipe that resulted in a few gargantuan-sized pancakes aside, these were really good. Different than my usual pancake recipe, much more cake-like, but good. Nice textural contrasts with the nuts and apples, nice hint of spice.
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