Friday, August 29, 2014

Pecan Pancakes

Enjoyed this new recipe for lunch today. My sweet tooth is in remission, so I'm happy to eat pancakes with real butter and no syrup. However, if you or yours enjoy syrup on your pancakes, please make sure it's the real McCoy—you know, maple syrup from trees—and warm it before you put it on the hot pancakes.

Pecan  Pancakes
Serves 6

3 eggs
1 1/2 cups buttermilk
1 cup milk
1/3 cup oil
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups whole-wheat flour
1 1/2 cups chopped pecans

In large bowl, whisk eggs well.  Add buttermilk and milk to eggs. Whisk well.  Add oil and whisk well.  Add baking powder, baking soda, and salt and whisk well.
Add whole-wheat flour and, using a wooden spoon, stir until partially combined.  Add pecans and stir until well-combined. 
Cook batter in lightly greased skillet over medium heat, turning once.

NOTE: Haven’t tried these as waffles but could be worth trying. If doing waffles, consider separating eggs. Then beat egg whites and fold them in as a last step before cooking the batter.

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