Pecan Pancake with Caramel-Apple Topping

recipe
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.

Yield:

Makes 6 to 8 servings
Total time: 1 Hours

Recipe from

Southern Living

Recipe Time

Hands-on: 15 Minutes
Total: 1 Hours

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

Preparation

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.

Note:

December 2011
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