Pecan Pancakes with Buttered Pecans and Warm Maple Syrup

"A spectacular special occasion breakfast, brunch, or dinner."
 
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Ready In:
1hr 5mins
Ingredients:
13
Yields:
15 5inch pancakes
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ingredients

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directions

  • Add the pecans and sugar to a food processor; finely chop; set aside.
  • Sift the flour, baking powder, and salt into a large mixing bowl.
  • Add the pecan mixture; stir to combine.
  • In another mixing bowl, add the milk, egg yolks, butter, and vanilla; whisk to combine.
  • Add liquid mixture to the flour mixture; stir just until blended.
  • In another bowl, beat the egg whites with an electric mixer, until soft peaks form.
  • Gently fold egg whites into the batter just until blended.
  • Heat a large non-stick skillet or griddle over medium heat.
  • Spray with non-stick cooking spray of brush with a thin film of vegeteble oil.
  • Pour 1/4 cup batter into skillet for each pancake.
  • Lower heat to medium-low.
  • Cook until the tops are covered with small bubbles and the bottoms are lightly browned.
  • Flip pancake and cook until lightly browned on the bottom side.
  • Repeat with remaining batter.
  • For the Buttered Pecans: Melt the butter in a medium skillet.
  • Add the pecans to the skillet; stir continuously and cook for about 3 minutes or until lightly browned.
  • Spoon the warm pecans over the pancakes.
  • Serve with warmed real maple syrup and a dollop of real whipped cream.

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Reviews

  1. Oh my word! I made these tonight for a quick and different supper for myself and hubby, and we both thought we had died and gone to Heaven! This recipe is a keeper!
     
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