Apple Pecan Pancake

This recipe is a wonderful Sunday morning treat that can be made in less than half an hour.  I love the apple cinnamon goodness this pancake brings when I am in the mood for a sweet breakfast.  Since I started making this last year, it's been a hit amongst my friends and family when they visit us, or when we visit them.

This pancake reminds me of the apple pancakes we would get from Walker Brothers' Pancake House the Chicago area, except it's not so sweet (which really makes it better), and I use 50/50 white/whole wheat flour.  I would say that the recipe as written serves 3-4 - we usually quarter it, and end up reheating the last two quarters the next day.  However, this may be appropriate for two particularly hungry people, or be served in slices along with a full brunch buffet for more. If you want to omit the nuts, use only all purpose flour, reduce the sugar amounts, etc. it should be straightforward to do so. 

Apple Pecan Pancake


1 Large Apple (preferably tart & crisp)
1/2 c. pecans
2 T butter
1/2 c. brown sugar
1 T cinnamon
1/4 c. all purpose flour
1/4 c. whole wheat flour
2 eggs
1/2 c. milk

0.  Preheat oven to 425°F.
1.  Coarsely chop pecans.
2.  Peel and thinly slice apple.
3.  Make pancake batter: whisk together flours, eggs, and milk in a small bowl.

4.  Melt butter in medium, metal, oven-safe frying pan over medium heat.  I used a 8" pan.  If you do not have an oven safe frying pan, see my note in step 7.
5.  Add brown sugar and cinnamon to butter and stir to mix.
6.  Add apple & pecan pieces to the frying pan.  Stir to coat the pieces in the sugary buttery goodness.  Cook until apples begin to soften.

7.  Pour batter over apples & pecans.  Place pan in oven and cook for 12 minutes.

**Note:  If you do not have an oven save frying pan, you can prepare the apple mixture in whatever frying pan you have (Follow steps 1-7 as written above).  To bake, prepare a pie tin, or 8" round baking pan by greasing with butter.  Add cooked apple mixture then batter to the pan. Bake for 12 minutes at 450°F.

8.  Remove pan from oven. ***Pan is VERY hot*** do not touch with your bare hands (trust me on this one).  You can cut slices out of the pan, or you can turn it out (upside down) onto a plate for serving at the table.