Apple and Pecan Pancakes with Brie

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:


  • 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.


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Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

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