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Breakfast


Cinnamon-Apple Swirl:
2 green apples, peeled, cored and diced small
1 cup pecans, toasted and chopped
1/2 cup dark brown sugar
1/4 cup applesauce
1 tablespoon ground cinnamon

Pancake Batter:
2 large eggs, beaten
2 1/2 cups buttermilk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoon baking soda
2 tablespoons unsalted butter, melted

Maple-Vanilla Syrup:
1 cup pure maple syrup
1 teaspoon vanilla bean paste
Pats of unsalted butter, for serving

Preheat the oven to 425 degrees F.

For the cinnamon-apple swirl: In a medium bowl, add the apples, pecans, brown sugar, applesauce and cinnamon and stir to combine. Set aside.

For the pancake batter: In a medium bowl, whisk together the eggs, buttermilk and vanilla extract. In a large bowl, whisk together the flour, baking powder, granulated sugar and baking soda until combined. Pour the buttermilk mixture into the flour mixture and stir together until just combined. Do not overmix.

Brush the bottom and sides of a 13-by-18-inch rimmed baking sheet with the melted butter. Add the batter to the sheet and smooth into an even layer from edge to edge. Spoon the apple mixture, about 1 tablespoon at a time, evenly across the batter. Then, with the back of a spoon, swirl the mixture into the batter. Bake until golden brown and the top springs back when touched, 20 to 22 minutes.

For the maple-vanilla syrup: Meanwhile, in a small saucepan, add the maple syrup and vanilla bean paste and bring to a simmer over medium low heat, about 5 minutes. Remove from the heat and set aside.

Remove the pancake from the oven. Slice and serve with the warm maple-vanilla syrup and pats of butter.

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