1 1/4 cup melted Butter 3/4 cup chopped Pecans 1/2 cup Maple syrup 2 large lightly beaten Eggs 2 cup Buttermilk 1 3/4 cup All-purpose flour 3 tablespoon Sugar 2 teaspoon Baking powder 1 teaspoon Baking soda 1/2 teaspoon Salt 1/2 teaspoon ground Cinnamon 1/4 teaspoon ground Nutmeg 1 1/2 cup red, tart Apples
Maple Pecan Butter: In small mixer bowl, beat 1/2 cup melted butter on medium speed until light. Add pecans; mix well. Gradually beat in Maple syrup. Set aside.
Peel, core and slice the apples, set aside.
Apple Pancakes: In medium bowl lightly beat eggs with wire whisk. Add buttermilk and 3/4 cup melted butter and whisk until smooth. Add flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg and mix only until moistened. Stir in apples.
Heat large non-stick griddle or skillet until hot. Melt a little butter on griddle until bubbly but not brown. For each pancake spoon about 1/4 cup batter onto griddle. Cook until bubbles form and edges are cooked. Turn and cook until second side is golden. Keep pancakes warm on platter in 200°F oven while preparing remaining pancakes.