Fun to make in Fall and moist.
I like to double this recipe.
You can add pecans on top with syrup or add directly to the pancake batter
canola oil for frying
1 c. milk
1 egg
¼ c. apple butter (natural)
2 Tbls. melted butter, cooled a bit
1-1/4 c. unbleached white all-purpose flour
2 Tbls. white sugar
2 t. baking powder
2 t. ground cinnamon
½ t. ground ginger
1/8 t. nutmeg
½ t. salt
pecan pieces, optional
syrup, for serving
In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt.
In a large bowl, stir together apple butter, egg and melted butter; gradually add milk until blended.
Fold the dry mixture into the wet mixture until completely incorporated.
Ladle the batter onto a preheated and lightly greased skillet or griddle, set at 325 degrees. Cook the pancakes for 3-5 minutes. Turn when bubbles form on top. Flip the pancakes and continue to cook another 3-5 minutes until deep golden brown on both sides. Continue to cook until all batter is used up.
Serve with a little butter and syrup. Top with pecan pieces, if desired.