Prep Time: 30 minutes

Serves 4

• 2 cups Buckwheat Flour
• 2 Red Apples, cored and cubed
• 2 cups Pecans
• 2 Tbsp. Butter + some for cooking
• 2 Tbsp. Ground Cinnamon
• 1 tsp. Honey
• ½ cup Sugar
• 2 Tbsp. Water
• ½ tsp. Salt
• 2 tsp. Baking Powder
• 4 Tbsp. Molasses
• 2 Eggs
• 2 cups Milk
• 2 Tbsp. Vegetable Oil

Preheat oven to 300.

Melt 2 Tbsp. butter in a saucepan, then stir in cinnamon and pecans. When the pecans are evenly coated, spread them on a baking sheet and toast in the oven for 10-15 minutes. Keep a close eye on them as they scorch easily.  

Add apples, sugar, water and 1 Tbsp. cinnamon to a small saucepan. Bring the liquid to a boil, then reduce heat and simmer for about 10 minutes, until apples are soft and syrup has thickened.

Combine flour, salt and baking powder in a large bowl. Whisk eggs until they are smooth, then add molasses, milk and vegetable oil. Slowly add wet ingredients to dry ingredients, but don’t over mix. Some clumps are fine. Melt a pat of butter in a skillet over medium heat. Ladle about a ½ cup of the batter onto the hot skillet. Bubbles will start to form on the outer edges, but wait until bubbles rise to the surface in the center of the pancake. When the bubbles in the center burst, the pancake is ready to flip.