Gather the family around the table for this hearty pancake breakfast, created by Stonewall Kitchen using their handy pancake mix and your favorite fall apples and spices
Ingredients
Pancakes:
1 cup Stonewall Kitchen Farmhouse Pancake & Waffle Mix
3/4 cup finely chopped pecans
1 egg, slightly beaten
3/4 cup whole milk or buttermilk (if you don’t have buttermilk you can add 1/2 teaspoon lemon juice to 3/4 cup milk)
1 Tablespoon butter, melted, plus more to grease griddle
1 Tablespoon Stonewall Kitchen Maine Maple Syrup
Maple-Glazed Apples:
1 Tablespoon butter
2 apples, such as Macoun, Jonathan, or your favorite variety, peeled, cored and cut into 1/2-inch thick slices
1/8 teaspoon allspice
Pinch nutmeg
3 Tablespoon Stonewall Kitchen Maine Maple Syrup
1 cup Stonewall Kitchen Farmhouse Pancake & Waffle Mix
3/4 cup finely chopped pecans
1 egg, slightly beaten
3/4 cup whole milk or buttermilk (if you don’t have buttermilk you can add 1/2 teaspoon lemon juice to 3/4 cup milk)
1 Tablespoon butter, melted, plus more to grease griddle
1 Tablespoon Stonewall Kitchen Maine Maple Syrup
Maple-Glazed Apples:
1 Tablespoon butter
2 apples, such as Macoun, Jonathan, or your favorite variety, peeled, cored and cut into 1/2-inch thick slices
1/8 teaspoon allspice
Pinch nutmeg
3 Tablespoon Stonewall Kitchen Maine Maple Syrup
Directions
In a medium bowl whisk together the Farmhouse Pancake & Waffle Mix and pecans. Whisk in egg, milk or buttermilk, melted butter and Maine Maple Syrup. Heat griddle to 350° F and grease with butter. Ladle pancake batter onto griddle and flip when air bubbles begin to pop and pancake is golden brown. Turn once and cook until done. Repeat for remaining pancake better.For the maple glazed apples melt 1 Tablespoon butter in a medium skillet set over medium heat. Sauté apple slices, spices and syrup until the apples are tender and caramelized. Serve apples over pancakes with additional maple syrup.
