Pe-can Pan-cakesPosted: September 19, 2012
Fun fact: Growing up in Texas, we had pecan trees all around our neighborhood. That seems so awesome now, because like a lot of things (bell peppers, mushrooms, craisins, shrimp) pecans are something I didn’t like until I was older. It’s a shame, really. I remember friends of my parents bringing over giant bags of them that they pulled right out of their own backyards. My dad would sit at the kitchen table cracking them open, then my mom would put them into one of those nut choppers with the handle and grinder them into bits so she could toss them into cookies or breads. Ah, memories. These pancakes are sure to give you some new memories, especially with toasted pecans mixed throughout the batter. Toasting the pecans really brings out the sweetness. Make sure to save a few so you can sprinkle them on top.
Toasted Pecan Pancakes
– 1 ¼ cup of flour
– 5 teaspoons of brown sugar
– 1 ½ teaspoons of baking powder
– ¼ teaspoon of salt
– ¾ cup of buttermilk
– 1 large egg
– 1 teaspoon of vanilla
– 1 ½ teaspoons of melted butter
– 1 tablespoon of vegetable oil
– ½ cup of toasted pecans, roughly chopped, plus extra for garnish
– Maple syrup
– Cooking spray
To toast your pecans, heat a large non-stick skillet over medium-high heat. Add the pecans and cook, constantly moving the pecans around the pan, until fragrant and they turn dark brown. Set aside to cool and then roughly chop.
In a large bowl, whisk together the flour, sugar, baking powder and salt. In another bowl whisk together the buttermilk, egg, vanilla, melted butter and oil. Whisk the buttermilk mixture into the flour mixture until smooth. Use a rubber spatula to mix in the chopped pecans. (Adding a splash of maple syrup to the batter won’t hurt either.)
Heat a non-stick griddle or skillet over medium heat. Lightly coat with cooking spray (or use butter if you prefer). Working in batches, pour ¼ cup of batter for each pancake onto the griddle. Cook until small bubbles form, flip and cook until golden brown on both sides. Transfer to a plate and cover with foil to keep warm until all of the pancakes are made.
Plate the pancakes. Top with a small pat of butter, some toasted pecans and a drizzle of maple syrup.