Apple Pecan Flap Jacks

Are you a lumberjack?

Yes?

Good.

Then you are exactly the person this recipe is intended for.

Because I know you need a hearty breakfast full of carbs.

Bready flap jacks. Nuts. Fruit. Sugar.

I’ll leave it up to you to balance it out with some bacon strips and coffee.

Don’t worry, you can work it all off as you saw down timber with your trusty hand saw.

For the rest of us, this is the perfect pancake to celebrate National Pancake Day!

Which is TODAY!

Yeehaw! Pancakes for dinner… all around.

Does anyone actually have a husband that will eat pancakes for dinner? Mine won’t. But if it were up to me, we’d have breakfast for dinner 5 nights a week. So I guess I can’t completely blame him. But I’ll tell you what… I can eat these flap jacks for just about any meal. I actually have to exercise serious restraint not to eat all of the apple topping before I can get it on the pancakes. haha Take my word for it. They are GOOOD.

Pecan Flap Jacks:

3/4 cup Milk

2 tbsp Vinegar

1 cup Flour

2 tbsp Sugar

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1 Egg

2 tbsp Butter, Melted

1/3 cup Pecans, Chopped

Aunt Ethel’s Apple Delight:

2 Granny Smith Apples, Peeled, Cored and Sliced into thin slices

2 tbsp Butter

1 tsp Cornstarch

1/4 cup Cold Water

1/4 cup Brown Sugar

1/4 tsp Cinnamon

Let’s get started!

Flap Jacks are up first! Batter up! Literally.

In a small bowl, combine milk and vinegar.

Set aside.

Combine the flour, sugar, baking powder, baking soda and salt in another mixing bowl.

Back to the milk mixture. Add the egg and melted butter.

Whisk together until well blended.

Pour milk/egg mixture into the flour.

Mix together.

Chop pecans.

Fold in pecans.

Coat skillet with cooking spray.

Pour 1/4 cup “cupfuls” onto the skillet and flip the flap jacks when browned.

And butter them up while they are nice and hot!

What’s a pecan flap jack without some delicious apple topping?

Answer: It’s just a pecan flap jack.

And we can’t have that. Not today.

Grab two apples. Granny Smith work well as do any other tart apples. (But really, any apple will work.)

Peel, core, and slice ’em up!

In a small bowl, dissolve the cornstarch into a bowl of cold water.

In a separate bowl, mix the brown sugar and the cinnamon.

Now let’s sautee these bad boys.

Melt your butter in a big skillet.

Add the apples, stirring constantly until tender… about 7 minutes. (The fruit of your labor will be well worth it. Do you see what I did there? I apologize. )

Throw in the cornstarch water mix into the skillet and then the brown sugar and cinnamon mixture. Stir and bring to a boil for about 2 minutes. Keep on stirring.

Remove from heat.

Pour spoonfuls (Go ahead. Grab the giant serving spoon. I’m not specifying the size of the spoon for “spoonfuls” on purpose. I’m leaving that up to your own interpretation. You’re welcome.) of apples and sauce onto the pancakes.

It is good enough with just the topping… but a little warm maple syrup on the side never hurt anybody.

Enjoy your flap jacks fit for a lumberjack!!

Happy National Pancake Day!

PS…I made you some recipe cards. Click ’em and print ’em. Because I love you, of course.

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