Ingredients

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
2 eggs
2 cups buttermilk, room temperature
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 1/2 cups very finely chopped peeled apples
1/2 cup finely chopped pecans
Vegetable oil
Warmed maple syrup

Directions

In a large mixing bowl, combine flour, baking soda, salt and sugar. Preheat a griddle or electric skillet to 350 degrees. (The lower temperature will give the apples time to cook through.) In a small bowl, beat the eggs. Add buttermilk, butter and vanilla and mix. Gradually add egg mixture to dry ingredients and stir until well combined. Fold in apples and nuts. Let mixture stand for 15 minutes.

Pour about 2 teaspoons of vegetable oil onto heated griddle. For each pancake, drop a scant 1/4 cup of batter onto the griddle. Bake until the surface of the pancake is covered with bubbles that do not break, about 2 to 3 minutes. Turn and brown the other side. Remove to heated platter and repeat until all batter is used. Serve with maple syrup. Makes about 24 31/2-inch cakes, or 8 servings. From Thelma Snyder and Marcia Cone-Esaki, authors of "Home Cooking in Minutes" (Simon & Schuster 1992)