SUNDAY MORNINGS at MY HOUSE

I'm not one to jump out of bed on a Sunday morning to start breakfast.  I wake up slowly.  First I need a cappuccino and then I like to sit and read the newspaper for a long, long time.  But once I am finally awake, I can usually be counted on to make a breakfast that is a little more substantial and special than what is served during the work week.  Today I made Apple Pancakes.

                                          

                                                APPLE PANCAKES
                                        from the Woman's Home Companion Cook Book

• 1 cup chopped apples
• 1/4 cup sugar, divided
• 1 1/2 cups flour
• 3 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/8 teaspoon cinnamon
• 1 egg, well beaten
• 1 cup milk, plus additional for thinning the batter
• 3 tablespoons unsalted butter, melted
1.  In a small bowl add 2 tablespoons sugar to the chopped apples; let stand a few minutes.
2.  Sift flour, baking powder, salt, remaining sugar and cinnamon together in a large bowl.
3.  Combine egg, milk and melted shortening (slightly cooled).  Pour into the flour mixture and stir just enough to moisten the dry ingredients.  Fold sweetened chopped apples into the batter.  At this point, add additional milk if you desire a thinner batter.  I usually add another 1/4 cup.
4.  Bake in a hot pan that has been rubbed with butter.  Add additional butter every time new pancake batter is added to the pan.
5.  Serve pancakes with butter, maple syrup and toasted pecans.