Breakfast for a Blogger: Buttermilk Flax Pancakes with Maple Syrup Apples and Toasted Pecans

I've mentioned before that I love breakfast.  I really do.  I love making it, I love going out for it, and is there anything better than breakfast in bed?   Even during the week, I must sit and have my Kashi Organic Cinnamon Harvest Squares, with almond milk.  If I ever have to leave the house because I'm running late, and chose the 10 minutes of lie in time instead of breakfast, then my day is totally off.  Lucky for me I work in a kitchen so there is always fruit or muffins.  But still, I like the little time at home to eat my cereal and catch a glimpse of the paper, or listen to good music on CBC Radio 2.  Weekend mornings I'm more ambitious.  If I'm not meeting friends for Eggs Benedict at my favourite diner, then I'll rustle up something at home.   With buttermilk always in the fridge, pancakes are a sure bet.  I'll whip up a big batch and freeze some - for mornings when I want breakfast practically already done for me. 

These pancakes are all fancified with maple syrup apples and toasted pecans, and the batter is super light and fluffy, thanks to the buttermilk.  Given a chance I'll put maple syrup in almost anything! 
While I lived in Quebec for a few years, I never took the opportunity to visit a "sugaring off".  Silly me.  That would have been a great experience.  It's definitely on my list of culinary adventures I must partake in, along with making gnocchi in Italy and eating a croissant (or two!) in Paris.

Buttermilk Flax Pancakes with Maple Syrup Apples and Toasted Pecans

Maple Syrup Apples
2 tbsp butter
3 large Golden Delicious apples, peeled, cored, and cut into 1/2 inch slices
1 tbsp plus 1/2 cup maple syrup
1/2 tsp cinnamon

Pancakes
1 cup all purpose flour
2 tbsp ground flax
1 tbsp packed brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk

1 large egg
1/2 tbsp vegetable oil
1/2 cup toasted pecan pieces


For the apples, heat the butter in a skillet until melting, add the apples and 1 tbsp maple syrup; cook until tender, about 5 minutes.  Add the rest of the maple syrup and cinnamon.  Set aside.

For the pancakes, combine the first six ingredients, whisk to blend.  In a medium bowl, whisk the buttermilk, and egg.  Add to the dry and stir just until blended, but still lumpy.  Gently mix in the oil.  Heat a griddle over medium high heat, and lightly grease with oil or butter.  Drop batter by ice cream scoop.  You can make them as big or as little as you like.  Cook until bubbles appear on the top, about 3 minutes.  Flip and cook until firm. Transfer to plates and spoon over the apples and sprinkle toasted pecans.  Add more butter and maple syrup, if you like.  Serves 4.