Prep 15 mins
Cook 6 mins
These are great nutty pancakes! Cooking time is about 2-3 minutes on each side
- 3 eggs, separated
- 44.37 ml butter or 44.37 ml margarine, melted
- 354.88 ml flour
- 118.29-236.59 ml chopped pecans
- 14.79 ml sugar
- 4.92 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
- 395.10 ml buttermilk
- In a bowl, beat the egg yolks and butter.
- Combine 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.
- 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.
- Makes 16 pancakes.
I really enjoyed these splendid pancakes RecipeNut. The only change to your recipe was to add 3/4 cup of wild blueberries, as per my houseguests request. The blueberries were a nice combination with the pecans. The buttermilk pancakes, were light, fluffy and tender with tons of flavor. I served them with warm maple syrup. Thank you so much for sharing this treat, which I can't wait to make again. :)
We thought these were absolutely wonderful. The egg whites do make a difference and we always love nuts. Thanks for postng an outstanding recipe.
This is sort of a tough recipe for me to rate. They are pretty good pancakes. I do think that you could reduce the oil to about 1 tbs and still be fine, and I think that they need close to the full 1 cup nuts. (I used all the Oklahoma pecans I had, 1/2 cup, and I think they needed more.) They are not very sweet but a good solid pancake. BUT you add some maple (I used maple butter) and they become outstanding! The combination of the pecans and the maple is truly wonderful. So I'm going with the 5 rating and imploring you to try these and add some maple syrup or maple butter!