Apple-pecan Pancakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 cups all-purpose flour (or 1 cup all-purpose flour and 1 cup wheat flour)
• 1 cup oatmeal (old-fashioned or quick-cooking)
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups milk
• 1 teaspoon vanilla
• 2 tablespoons fresh lemon juice
• 1 cup heavy cream
• 3 eggs
• 2 cups finely-chopped apples (i recommend rome , empire, cortland , or the best, local, cooking apple that is currently in season)
• 1/2 cup golden raisin, chopped
• 1/4 cup pecans, finely chopped
• 1/2 teaspoon lemon zest (optional)
• additional milk (optional)

Recipe

• 1 mix dry ingredients together thoroughly.
• 2 add lemon juice to cream and let sit for 2 minutes.
• 3 while cream sits, beat eggs into the milk. combine with cream and vanilla.
• 4 toss apples, raisins, pecans, and lemon zest with the dry mix.
• 5 preheat lightly-greased griddle medium to medium-high.
• 6 pour liquid mix into dry mix and stir together well to make a thick but fluid batter. do not overmix or pancakes will not be as light.
• 7 ladle batter onto griddle to make pancakes about 4 inches in diameter. turn when bubbles appear all over the pancake.
• 8 cook until done in the middle – adjusting heat if necessary to avoid burning.
• 9 continue, greasing griddle as necessary, until all pancakes are cooked.
• 10 batter may thicken as it stands. it may be necessary to thin it with a little additional milk if it gets so thick that the pancakes don’t cook properly in the center.
• 11 leftovers can be reheated in the microwave or toaster oven. do not use regular toaster because of the fruit.
• 12 leftovers can be eaten cold for breakfast or snacks.
• 13 leftovers can be frozen flat on a baking sheet lined with waxed paper then loaded into freezer bags to use as needed.