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Pecan Pancake with Caramel-Apple Topping

Pecan Pancake with Caramel-Apple Topping

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.

Southern Living DECEMBER 2011

  • Yield: Makes 6 to 8 servings
  • Hands-on:15 Minutes
  • Total:1 Hour

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

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.

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Pecan Pancake with Caramel-Apple Topping recipe

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