Berry Nice Honey Pecan Pancakes

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.

• Ready In: 25 mins
• Serves: 5

Ingredients

• 1  cup all-purpose flour, white
• 2  tablespoons baking powder
• 1⁄4 cup sugar
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon cinnamon
• 2  eggs
• 2  cups 2% low-fat milk
• 1⁄4 cup  vegetable oil
• 1⁄2 cup pecans, finely chopped
• 10  pecan halves, to garnish
• 5  strawberries
• 1⁄4 cup honey
• 2  teaspoons  raspberry preserves

Directions

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.