Buttermilk Pecan Pancakes |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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With flecks of pecans in each bite, these light, tasty pancakes are an elegant morning entree, relates Jann Braun of Chatham, Illinois. Ingredients:
3 eggs, separated |
3 tablespoons butter, melted |
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 to 1 cup chopped pecans |
1 tablespoon sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1-2/3 cups buttermilk |
Directions:
1. In a large bowl, beat egg yolks and butter. Combine the flour, pecans, sugar, baking powder, baking soda and salt; add to the egg mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter.
2. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: 16 pancakes.
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