Ann cooper's apple pancakes with maple pecan

-----APPLE PANCAKES-----
   2                    Eggs
   2       c            buttermilk
     1/4   c            butter -- melted
   1 3/4   c            All-purpose flour
   3       tb           Granulated sugar
   2       ts           baking powder
   1       t            Baking soda
     1/2   ts           Salt
     1/2   ts           Ground cinnamon
     1/4   ts           Ground nutmeg
   1 1/2   c            Chopped tart red apples
                        -(peeled)
                        -----MAPLE PECAN butter-----
   1       c            butter -- softened
     3/4   c            Chopped pecans
     1/2   c            Maple syrup

  Make Maple Pecan butter. In small mixer bowl, beat
  butter on medium speed until light. Add pecans; mix
  well. Gradually beat in syrup. Set aside while making
  pancakes.
  
  For Apple Pancakes: In medium bowl lightly beat eggs
  with wire whisk. Add buttermilk and melted butter and
  whisk until smooth. Add dry ingredients and mix only
  until moistened. Stir in apples.
  
  Heat large non-stick griddle or skillet until hot.
  Melt a little of the butter on griddle until bubbly
  but not brown. For each pancake, spoon about 1/4 cup
  batter onto griddle. Cook until bubbles form and edges
  are cooked. Turn and cook until second side is golden.
  Keep pancakes warm on platter in 200 degree oven while
  preparing remaining batter. Serve warm with Maple
  Pecan butter.
  
  
  Serving Size: 1 pancake
  
  Nutritional Information
                        per serving Calories 280 Total
  Fat 19 g Total Carbohydrates      23 g Protein 4 g
  Vitamin A 10 %DV Calcium 82 mg
  
  Copyright American Dairy Association (Reprinted with
  permission)