Baked Apple Pecan Maple Pancakes Recipes

Steps:

• Sift together the flours, baking powder, baking soda and salt
• In a medium bowl, whisk the eggs. Whisk in the maple syrup, buttermilk, canola oil and vanilla. Quickly whisk in the flour mix. Fold in the pecans and the cranberries. Do not overwork the batter
• Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. When bubbles break through the pancakes, carefully slide a spatula under them (they are delicate), flip them over and cook for another minute, until they are brown on the other side. Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze

Steps:

• Make the topping. Peel, core and quarter the apples, then slice each quarter into four. Heat the butter in a large frying pan. Cook the apples until golden, but still firm. Stir in the pecans and maple syrup. Heat gently for 2-3 minutes. Remove from the heat and keep warm.
• For the pancakes, sift the flour, baking powder, bicarbonate of soda, sugar and a pinch of salt into a bowl. Whisk the egg whites until stiff. Mix together the egg yolks, buttermilk and melted butter and whisk into the flour mixture until the batter is thick and smooth. Carefully fold the egg whites into the batter until evenly mixed.
• Heat a large frying pan, preferably non-stick, and brush lightly with melted butter. Drop 2 or 3 large spoonfuls of batter into the pan to make pancakes about 10cm in diameter. When the surface has dulled slightly and bubbles appear, after about 3-4 minutes, carefully flip the pancakes over and cook on the other side until browned.
• To serve, place a spoonful of the apple mixture on a pancake, top with a second pancake and spoon over more of the topping. Repeat to make three more pancake stacks.

Steps:

• Heat oven to 350 degrees.
• Prepare pancake mix according to package directions; and set aside.
• Pour melted butter in 9" pie plate.
• Place apple slices in bottom of pie plate; sprinkle cinnamon and pecans and drizzle syrup over apples; carefully pour batter on top.
• Bake at 350 degrees for 30-35 minutes or until top springs back when touched.
• Loosen edges and invert onto serving plate.
• Cut in wedges and serve with warm maple syrup and/or fresh apple butter.

Steps:

• In a bowl, combine flour, brown sugar, baking powder, salt and cinnamon. Stir in milk, egg yolks and vanilla. Add apples and pecans. Beat egg whites until stiff peaks form; fold into the batter. Pour batter by 1/4 cupfuls onto a hot greased griddle or skillet. Turn when bubbles begin to form and the edges are golden. Cook until the second side is golden.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). In a large cast iron skillet, heat butter and apples together in oven while preheating. Cook, stirring occasionally, until apples begin to soften.
• While apples are cooking, place eggs, flour and milk in a blender or food processor and puree until smooth. Pour batter over apples in preheated skillet and stir briefly to blend with apples. Return skillet to oven and cook for 15 minutes. Reduce heat to 375 degrees and bake for 10 more minutes, until golden brown.

Steps:

• Preheat oven to 350F degrees degrees.
• Pour melted butter into a 9-inch pie plate.
• Place apples in plate, then sprinkle with the cinnamon and cardamom.
• Add pecans on top (if using), and drizzle with the syrup.
• Pour batter on top.
• Bake for 30 minutes.
• Serve with maple syrup.