Baked Apple Pecan Maple Pancakes Recipes

BAKED APPLE PECAN PANCAKES

Steps:

• Preheat oven to 350.
• Mix Bisquick, milk, and egg until blended. Set aside.
• Pour melted butter into 9-inch pie plate or baking dish. Place apple slices in bottom of dish. Sprinkle cinnamon and pecans over apples and drizzle with syrup. Carefully pour batter over the top.
• Bake at 350 degrees for 30 minutes or until top springs back when touched. Loosen edges and invert onto serving platter. Cut into wedges to serve.

MAPLE PECAN PANCAKES

Steps:

• Sift together the flours, baking powder, baking soda and salt
• In a medium bowl, whisk the eggs. Whisk in the maple syrup, buttermilk, canola oil and vanilla. Quickly whisk in the flour mix. Fold in the pecans and the cranberries. Do not overwork the batter
• Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. When bubbles break through the pancakes, carefully slide a spatula under them (they are delicate), flip them over and cook for another minute, until they are brown on the other side. Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze

MAPLE PECAN BAKED APPLES

Steps:

• Preheat oven to 375°F. Core apples. Peel top third of each apple. Using small sharp knife, cut 1/4-inch-deep line all around each where peel and flesh meet. Using small sharp knife, cut about 1 1/4-inch-wide, 1-inch-deep hollow in top of each apple. Cut off thin slice from bottom of each to allow apples to stand flat. Place apples in 13x9x2-inch glass baking dish.
• Finely chop 2/3 cup pecans, raisins and coconut in processor. Transfer to small bowl. Mix in maple syrup, lemon peel, cinnamon and nutmeg. Divide filling equally among hollows in apples.
• Spread 1 tablespoon preserves over top of each apple and into hollows. Press 1 tablespoon chopped pecans atop each.
• Combine apple juice and butter in small saucepan. Stir over medium heat until butter melts. Pour into dish around apples. Cover dish loosely with foil. Bake apples 30 minutes. Remove foil; bake until apples are tender, basting with juices every 10 minutes, about 35 minutes longer. Serve apples warm with pan juices.

APPLE PECAN BAKED PANCAKE

Steps:

• 1. Heat oven to 350?.
• 2. Prepare pancake mix according to package directions; set aside.
• 3. Pour melted butter in a 9" pie plate or 8" cake pan.
• 4. Sprinkle diced apple, pecans, brown sugar, and cinnamon over butter in bottom of pan.
• 5. Carefully pour batter on top.
• 6. Bake 30-35 minutes or until top springs back when touched.
• 7. Loosen edges and invert onto a serving plate.
• 8. Cut in wedges and serve with warm maple syrup and/or apple butter.

PECAN APPLE PANCAKES

Steps:

• In a large bowl, mix the first 9 ingredients. In another bowl, whisk the eggs, buttermilk and oil until blended. Add to flour mixture; stir just until moistened. Stir in the apples and pecans. , Lightly grease a griddle and heat over medium-low heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.

OVEN-BAKED APPLE-PECAN PANCAKE

Steps:

• 1. Heat oven to 450. Combine pancake mix, water, eggs and 1 teaspoon sugar in a bowl; mix well. In 9 or 10 inch oven-proof skillet, saute apples in melted butter over medium-high heat until tinder.
• 2. Remove skillet from heat; sprinkle apples with nuts. Pour batter evenly over apples and nuts. Combine remaining sugar and cinnamon; sprinkle over batter.
• 3. Cover skillet with lid or foil; bake at 450 for 12 to 14 minutes or until pancake is puffed and sugar is melted. Loosen side of pancake from skillet; cool slightly. Cut into wedges.
• 4. Note: If oven-proof skillet is not available, saute apples in standard skillet; transfer to 9 or 10 inch pie plate. Proceed as recipe directs.