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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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PECAN PANCAKES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Nicholas Estate in Dallas, Texas in 1986. Ingredients:
6 tablespoons milk |
1 egg beaten |
1 tablespoon melted butter |
1 medium red potato peeled and grated |
1/2 cup finely chopped pecans |
1/4 cup minced onion |
2 tablespoons flour |
3/4 teaspoon cornstarch |
3/4 teaspoon baking powder |
1/2 teaspoon minced garlic |
1/8 teaspoon salt |
1/8 teaspoon white pepper |
oil for frying pancakes |
Directions:
1. Mix milk, egg and melted butter in small bowl.
2. Mix all remaining ingredients except oil in medium bowl.
3. Stir in milk mixture until smooth then heat a thin layer of oil in large nonstick skillet.
4. Pour 1/5 of the batter into skillet to make a 4 diameter pancake then fry 3 minutes.
5. Repeat to fry remaining pancakes and serve immediately.
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