Apple-Pecan Pancakes with Pecan Butter
Your favorite breakfast staple has been upgraded with Georgia's best fall produce! Packed with fresh, in-season apples and pecans, these buttermilk pancakes are crowned with a dollop of naturally sweet pecan butter. If you like, drizzle with a little local Georgia honey, then dig in!
- 2 cups self-rising flour
- 3 tablespoons sugar
- ½ teaspoon cinnamon
- 3 cups buttermilk
- 2 eggs
- ¼ cup pecan oil + more for greasing griddle
- 2 cups diced apples
- 1 cup chopped pecans
- Pecan butter
Whisk dry ingredients together in a bowl. In a separate bowl, whisk eggs, buttermilk and pecan oil. Combine wet and dry ingredients, stirring just to combine. Do not overmix. Gently fold apples and pecans into batter. If possible, refrigerate for 30-40 minutes to relax gluten.
Preheat griddle to medium heat. Grease griddle with pecan oil, using paper towel to absorb excess. Use an ice cream scoop to pour batter on hot griddle. Cook 1 – 2 minutes then flip. Continue cooking until sides of pancakes lose sheen. Serve with a scoop of pecan butter.
If desired, make apple-pecan-honey topping: Combine extra chopped apples and pecans in microwaveable dish with some butter and a drizzle of honey. Microwave for about 30 seconds to 1 minute, depending on amount. Serve over pancakes or on the side.