Wednesday, September 05, 2007

Breakfast

Apple Pecan Buckwheat Pancakes

(I used Hodgson Mill Buckwheat Pancake Mix)

1 1/2 cups Pancake mix
1/3 cup milk
1 egg
1 cup applesauce
1 cup chopped pecans
2 tablespoons canola oil


Heat electric griddle to 360. In a bowl mix above ingredients, add more milk to thin the batter if needed. Let stand for five minutes. Cook pancakes on one side until bubbles form on the edges, then flip and cook on other side until golden brown. Serve hot. Made about 10 large pancakes.

Great to freeze for later.

Serve with butter, applebutter, maple syrup and Starbucks coffee-- Colombia Naraino Supremo is best, if you still have Brazil Ipanema Bourbon, even better.

Happy Breakfast!

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