consistency.

My best friends Jonny and Michelle were here this week. They are phenomenal photographers (check them out here) and gave me a run down on the workings of my new camera. It was wonderful to have time with them; friendship with them is something I cherish.

French Toast Apple Pecan Pancakes

 

Last night over some hookah and Hopslam Ale, a group of my friends reflected on the ways our friends have and continue to shape us. I feel spoiled in life when I think about my friends; they are abundant, unique, and so life-giving.

So indulgent, with scrambled eggs and fruit.

A consistent form of friendship this year for me has been my Friday morning breakfasts with the Karrenbrock sisters. I look forward to each approaching Friday morning. It has become pattern this year to breakfast with Bekah and Kristi, and it is genuinely such a highlight of my week. This week, our breakfast was an invention of French Toast Apple Pecan Pancakes. Served with honey nut cream cheese and powdered sugar, they were absolutely delightful. 

French Toast Apple Pecan Pancakes
2 cups buttermilk pancake mix
1 1/2 cups water
1 packet maple brown sugar oatmeal
2 small peeled and finely chopped apples
2 teaspoons cinnamon

Mix all ingredients and make 8 pancakes on the skillet.
In a separate bowl whisk following ingredients: 2 eggs, 1 cup milk, 2 teaspoons of cinnamon.

In a separate bowl, mix 3 Tablespoons chopped pecans, 1 Tablespoon sugar, and 1 teaspoon cinnamon.

Dip each made pancake in egg batter, then press into chopped pecan mixture. Place the pancake back on greased skillet, and fry on each side until golden brown.

Top with honey nut cream cheese, powdered sugar, and more chopped pecans.