This is a breakfast or brunch dish to celebrate something – a birthday, an anniversary, the fact that it’s Saturday…..
I was watching Guy Fieri’s Diners, Drive-ins, and Dives featuring a restaurant which included a breakfast plate like this on its menu. My oldest daughter, who lives with me, began imagining how great it would be, so I picked up a package of brie on my next trip to the grocery.
I had everything else on hand and this is what I whipped up for our Saturday morning breakfast:
APPLE AND PECAN PANCAKES WITH BRIE
- 1 cup all-purpose flour
- 1/2 Tblsp. (1-1/2 tsp.) baking powder
- 1/4 tsp. salt
- 1 cup milk
- 2 Tblsp. vegetable oil
- 1 medium tart apple, peeled and sliced thinly
- 2 Tblsp. chopped pecans
- 1 Tblsp. butter
- 6 slices of brie, about 1 inch square x 1/4 inch thick (like a pat of butter)
- Syrup of choice
In a medium bowl, whisk together the flour, baking powder and salt.
In a 2 cup measure, pour the milk and oil.
Add to the dry ingredients, mixing just until blended. Stir in apples and pecans.
Preheat a skillet on medium-high heat, lightly grease with butter and place three rounded 1/4-cup measures of batter onto the skillet. Allow to brown until bubbles form on top…
…then flip and allow to cook until brown on the other side.
Remove pancakes to a plate and place a slice of brie on each. Complete with a generous drizzle of syrup. My daughter likes maple syrup and I favor Lyle’s Golden Syrup.