Pecan Pancake with Caramel-Apple Topping

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 0.3 cup butter melted
• 2 cups buttermilk 
• 8 servings caramel-apple topping 
• 2 large eggs 
• 1.8 cups flour all-purpose
• 1 cup pecans toasted chopped
• 0.5 teaspoon salt 
• 2 teaspoons sugar 

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Preheat oven to 35
2. Combine flour and next 4 ingredients in a large bowl.
3. Whisk together buttermilk and eggs. Gradually stir buttermilk mixture into flour mixture. Gently stir in butter. (Do not overmix; batter will be lumpy.)
4. Pour batter into a lightly greased 15- x 10-inch jelly-roll pan.
5. Sprinkle with pecans.
6. Bake at 350 for 25 to 30 minutes or until golden brown and done.
7. Serve immediately with Caramel-Apple Topping.