Zutaten für Apple Pecan Pancakes
- 2 cups all-purpose flour
- oatmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- heavy cream
- 1 large egg
- 1 cup peeled and diced apples
- ½ cup raisins
- ½ cup chopped pecans
- 1 tablespoon lemon zest
- ½ cup granulated sugar
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Zubereitung von Apple Pecan Pancakes
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and ½ cup granulated sugar.
- In a separate bowl, whisk together 1 cup buttermilk, 1 large egg, 1 teaspoon vanilla extract, and 2 tablespoons lemon juice. Let stand for 2 minutes.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Gently fold in 1 cup peeled and diced apples, ½ cup raisins, ½ cup chopped pecans, and 1 tablespoon lemon zest.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface.
- Serve immediately with your favorite toppings (maple syrup, whipped cream, etc.).
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Reheat in the microwave or toaster oven (avoid regular toaster due to fruit). Pancakes can also be enjoyed cold.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
32g
Fat
41g
Carbs
13g
