RECIPE

Pecan Cinnamon and Nutmeg Pancakes

Top pecan pancakes with homemade cinnamon maple apple sauce. For variety, try Rach’s other delicious pancake recipes, including Berry Pancakes and Dark Chocolate Chip Bacon Pancakes.

Ingredients

  • 2 cups multigrain pancake mix
  • 1 3/4 cups low- at milk (add a bit more for a thinner pancake)
  • 2 eggs
  • 2 teaspoons cinnamon
  • 1 teaspoon fresh nutmeg, grated
  • 1/4 cup pecans, toasted and chopped
  • 2 Granny Smith apples, peeled and chopped
  • 1/2 cup apple cider
  • 1 cinnamon stick
  • 1/2 cup maple syrup
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Preparation

In a mixing bowl, mix together the pancake mix, milk, egg, cinnamon and nutmeg.

Heat a nonstick griddle or sauté pan over medium heat and cook the pancakes on one side. Sprinkle the pecans on the non-cooked side. Flip and cook to desired doneness, about 2 minutes per side.

In a small saucepot over medium-high heat, combine the apples, cider and cinnamon stick. Allow to cook down, about 15-20 minutes. Once the apples are cooked down and soft, stir in maple syrup. Pour over the pancakes and serve.

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