6 eggs
1 c. milk
3 tbsp. cooking oil
1 c. shredded wheat bran cereal
1 c. whole wheat flour
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 c. finely chopped cooking apples
1/4 c. chopped pecans
Sour cream (opt.)
Pecan halves (opt.)

In medium bowl, beat together eggs, milk and oil until well blended. Stir in cereal and let stand until moistened (about 2 minutes). Stir together flour, baking powder, cinnamon and salt. Add to egg mixture and stir just until dry ingredients are moistened. Gently fold in apples and chopped pecans.

For each pancake, pour 1/4 cup batter onto hot, lightly greased skillet or griddle (380 degrees for electric griddle). Cook on both sides until golden brown. Serve hot garnished with sour cream and pecan halves.