These pancakes are other worldly good. I love the the apples and warm fall spices that make the batter for these pancakes special. While they are more involved to make than your usual morning fare, they really are worth the extra effort. There are certain dishes that I make for all our guests and, chances are, if you are here for breakfast these will appear on your plate at least once. They go amazingly well with sage sausage and they are a really festive way to start the day. Because they are sweeter than most pancakes, I serve them with just a sprinkling of powdered sugar. I must admit, however, that the Silver Fox, who thinks he is more stealthy than is actually the case, has been known to sneak into the pantry for syrup when he thinks I'm not looking. I do have a caution to share with you. It is hard to tell when these are done. They tend to be puffier than standard pancakes and it takes a while for their centers to firm. I designate one sacrificial pancake per batch   and use it to help me with timing. These pancakes make my socks go up and down and I hope you'll give this recipe a try. Here's how the pancakes are made.

Spiced Harvest Pancakes

Ingredients:

2 cups all-purpose flour

1 cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon ground mace

1/2 teaspoon ground cloves

2 eggs

1-3/4 cups buttermilk

3 tablespoons canola oil

1-3/4 cups shredded peeled apples

1/2 cup chopped pecans

Directions:

1) Mix flour, sugar, baking powder, baking soda, cinnamon, salt, ginger, mace, and cloves together in a large bowl.

2) Whisk eggs, buttermilk and oil in another bowl until blended. Add to flour mixture, stirring just until moistened. Stir in apples and pecans.

3) Lightly grease a griddle. Heat over medium-low heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown.

Turn and cook until second side is golden brown. Yield: 18 pancakes.

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