Apple Pear Pancakes with Pecan Butter

The slightly sweet nut butter is the perfect finish for these yummy pancakes.

2 eggs

¾ C sour cream (light or regular)

½ C each: milk and apple juice or cider

2 T ÂSpreadables butter (regular or light), melted

1/3 C each: peeled, grated apple and firm pear

1 ½ C all purpose flour

2 T granulated sugar

1 ½ tsp baking soda

½ tsp salt

¼ tsp cinnamon

1 T Âspreadables butter for cooking

Whisk together eggs, sour cream, milk, apple juice and melted butter in a large bowl. Stir in grated apple and pear. Set aside.

Mix together flour, sugar, baking soda, salt and cinnamon in a separate bowl. Stir into egg mixture just until combined.

Heat non-stick skillet over medium heat. Spread with a little butter. Drop about ¼ C batter onto skillet for each pancake.

Cook for 2-3 minutes, until bubbles break the surface.

Flip and cook 1-2 minutes longer. Repeat with remaining batter, adding more butter to pan as needed.

Serve with pecan butter.

Pecan Butter

¼ C Âspreadables butter

2 T finely chopped toasted pecans

2 tsp packed brown sugar

Pinch cinnamon

Combine butter toasted pecans, brown sugar and cinnamon in a small bowl. Spread about 1 tsp over each hot pancake.