Buttermilk Apple Crisp Pancakes with Maple Pecan - Innit

Ingredients

4 Servings

Produce

  • Fuji Apple 1

  • Orange Peel 3 slices

Canned/Bottled Goods

  • Maple Syrup 1/2 cup

Dairy & Eggs

  • Unsalted Butter 1/3 cup

  • Buttermilk 1 1/3 cups

  • Eggs 2

Spices

  • Vanilla Extract 1 teaspoon

  • Kosher Salt 2 1/2 teaspoons

  • Ground Cinnamon 1 teaspoon

Dry Goods

  • All Purpose Flour 1 1/2 cups

  • Pecan 1/2 cup

  • Oats 1 cup

  • Baking Powder 1 tablespoon

Pantry

  • Canola Oil 2 tablespoons

  • Sugar 1 tablespoon

Preparation

  1. Prep Batter

    In seperate bowls mix your dry ingredients and your wet ingredients. Then combine whisking well to avoid lumps.

    • 1 1/2 cups All Purpose Flour
    • 1 tablespoon Baking Powder
    • 2 teaspoons Kosher Salt
    • 1 tablespoon Sugar
    • 1 1/3 cups Buttermilk
    • 2 Eggs
    • 3 tablespoons Unsalted Butter
    • 1 tablespoon Canola Oil
  2. Prep Topping

    Place syrup into small saucepot and heat, simmer for 2 minutes. Turn the sauce pot off and whisk butter & salt into hot syrup. Add pecans to syrup mixture.

    • 1/2 cup, toasted, chopped Pecan
    • 1/2 cup Maple Syrup
    • 2 tablespoons Unsalted Butter
    • 1/2 teaspoon Kosher Salt
    • 3 slices Orange Peel
    • 1 teaspoon Vanilla Extract
  3. Prep Smash-In

    Prepare ingredients. Fold into pancake mix.

    • 1 cup Oats
    • 1 cup, grated Fuji Apple
    • 1 teaspoon Ground Cinnamon
  4. Cook Pancake

    Cook 1/2 cup scoop of batter in skillet until bubbles appear on top. Then, flip and cook 1 more minute on the other side.

    • 1 tablespoon Canola Oil
  5. Serve and enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 760 kcal  
Total Fat 37.0 g 47%
Total Saturated Fat 13.0 g 65%
Unsaturated Fat 24 g  
Cholesterol 140 mg 47%
Sodium 2000 mg 90%
Total Carbohydrate 90 g 33%
Fiber Total Dietary 6 g 20%
Sugars Total 34 g  
Protein 16 g 31%
Vitamin C 2 mg 2%
Calcium Ca 393 mg 30%
Iron Fe 4.5 mg 25%
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By Innit Culinary Team