Despite wanting to find some new and unique ways to use our apple bounty, I also did want to try a few classic applications – pancakes being one of them. I thought about the many ways I could incorporate the two but opted for the following recipe I made up this weekend. There’s a lot of ingredients here but the method is fairly simple. Pancakes!

Homemade Pancakes with Apples, Pecans, and Butterscotch Sauce
2 medium sized apples, peeled, cored, diced
1/2 cup pecans, chopped

For the pancake batter: 
1 cup King Arthur whole wheat flour
1/2 cup King Arthur AP flour
1 tbsp. sugar
1 tbsp. baking powder
Pinch of kosher salt
1/2 tsp. baking soda
1/2 tsp. espresso powder
1 tsp. cinnamon
Pinch of nutmeg
2 tbsp. heavy cream
1 egg
2 cups water
2 tbsp. canola oil

For the butterscotch sauce:
3 tbsp. butter
1/4 cup brown sugar
1/4 cup heavy cream
1/2 tsp. kosher salt
1 tsp. vanilla extract

I adapted this King Arthur whole-grain pancake batter recipe to create my own version. It’s extremely simple – combine all of the dry ingredients together in a big bowl, add all the liquid ingredients, and mix together thoroughly. Put the batter aside as you prepare your butterscotch sauce and apples.

I used the ever classic, always delicious Smitten Kitchen Butterscotch Sauce recipe for this meal. Melt the butter over medium heat, add sugar and cream, and bring to a slight boil. When the sauce has reached a deep butterscotch color add your vanilla, stir to combine, and remove from the heat.

To cook the pancakes I sprayed my griddle with non-stick spray, made two medium sized pancakes, waited until the edges bubbled, and flipped. Each pancakes takes 2-3 minutes per side to cook. And the best part? You can make them as big or small as you want.

To make the final product I created an assembly line on the counter. I made three layers with three pancakes, butterscotch, apples, and pecans in between. Feel free to get creative here!

What is better than a pancake breakfast on a Saturday morning?