Pecan Pancake with Caramel-Apple Topping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Instead of individual pancakes, consider whipping up the jelly-roll pan-baked Pecan Pancake with Caramel-Apple Topping. This pancake is the perfect solution when servings 6 or more people. The Caramel-Apple Topping would be good over ice cream, too. Ingredients:
1 3/4 cups all-purpose flour |
2 teaspoons sugar |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 cups buttermilk |
2 large eggs |
1/4 cup butter, melted |
1 cup chopped pecans, toasted |
caramel-apple topping |
Directions:
1. Preheat oven to 350º. Combine flour and next 4 ingredients in a large bowl. Whisk together buttermilk and eggs. Gradually stir buttermilk mixture into flour mixture. Gently stir in butter. (Do not overmix; batter will be lumpy.)
2. Pour batter into a lightly greased 15- x 10-inch jelly-roll pan. Sprinkle with pecans.
3. Bake at 350º for 25 to 30 minutes or until golden brown and done. Serve immediately with Caramel-Apple Topping.
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