Total Time
Prep 10 mins
Cook 15 mins

These were made for the Ready Steady Cook #11 contest. These are a real treat for any pancake fans with a real sweet tooth. The batter is a thinner type of pancake batter.

Ingredients Nutrition


  1. Combine flour, baking powder, sugar, sale and cinnamon in a bowl.
  2. In a separate bowl, mix together the eggs, milk and oil until they are combined.
  3. Pour the bowl of liquid ingredients into the bowl of dry ingredients and mix until it is a smooth and creamy batter without lumps.
  4. Stir in the finely chopped pecans.
  5. Heat a griddle and once hot drop the batter in equal portions onto the griddle. Turn the pancakes when the edges are golden brown and bubbles start to appear in the middle.
  6. Once all the pancakes are cooked, stack them up into equal stack on five plates (or more or less depending on how many pancakes you like at a time).
  7. Place two pecans in the middle of each top pancake.
  8. Slice one strawberry per pancake stack and arrange the slices around the two pecans.
  9. Place the 1/4 cup honey in the microwave for between 25 and 30 seconds being careful not to touch the hot honey with your fingers when you take it out.
  10. Stir two teaspoons of the raspberry preserves into the hot honey until they are combined. Let cool for 30 seconds.
  11. Drizzle the raspberry honey over the pancakes and serve.
Most Helpful

This made a very thin batter for me. I couldn't ever get it to cook like pancakes; we finally just made crepes.

realbirdlady February 20, 2010

I used whole wheat flour and Splenda, and added a small container of raspberries in with the mix to whip these up, and they were great! What a lovely breakfast for me this morning. I halved the recipe where it is just my DS and I. I enjoyed them so much in fact, they are headed to my favorites right now! Thank you for sharing Sarah! Made for Zaar Stars Tag Game Linda

Linda's Busy Kitchen October 16, 2008

My daughters adored the title of this recipe so that is one of the reasons I made this recipe. I was also craving something with pecans. These worked out well for our morning breakfast. I subbed 1/3 of the flour for whole wheat. I only used half the sugar/honey and used coconut oil. I thought 2 tablespoons of baking powder was overkill and used only half. I only used a little over half the milk either...and I am glad because the batter was almost too thin. But the pancakes tasted great!. Loved the nuttiness. We will make them again for sure. Also, I skipped the honey and raspberry topping. I kinda thought the kids would pass on it and it was one extra thing to do when serving it with a bottle of maple syrup was so quick. Thanks for sharing! Made for my Babes for ZWT4.

Kitchen Witch Steph July 06, 2008