French Toast, Waffles and Pancakes for Breakfast by Donna Leahy

Author:Donna Leahy [Leahy, Donna]
Language: eng
Format: epub
Publisher: Food Arts Fusion LLC
Published: 2015-05-24T22:00:00+00:00

Traditional buttermilk pancakes become elegant with the addition of walnuts and sweet apple rings. Substitute different nuts and seasonal fruits to enjoy these fluffy pancakes year round.

MAKES 10–12 PANCAKES

1 ½ cups all-purpose flour

5 tbsps. granulated sugar

2 tsps. baking powder

1 tsp. baking soda

½ tsp. salt

½ cup finely chopped walnuts

1 ½ cups buttermilk

2 large eggs, separated

6 tbsps. unsalted butter, melted

3 large Granny Smith or other cooking apples, peeled, cored and thinly sliced into rings

½ tsp. ground cinnamon

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