Pecan Pancakes

Pecan Pancakes

Pecan Pancakes are super easy to make and a nice spin on the run of the mill pancake.  Make mom happy this morning with this addition to your Mother’s Day Brunch menu.

INGREDIENTS

11/2 Cups Unbleached Flour

4 Tablespoons Sugar

1 Tablespoon Baking Powder

1 Teaspoon Ground Cinnamon

1/4 Teaspoon Kosher Salt

1 Cup Whole Milk

3 Beaten Eggs

1 Cup Chopped Pecans

6 Tablespoons Melted Butter

3 Tablespoons Melted Butter

In a large size bowl whisk together the flour, sugar, baking powder and cinnamon.  In a separate large size bowl whisk together the milk, eggs and 6 tablespoons melted butter.  Pour the milk mixture into the flour mixture and whisk to combine.  Add the chopped pecans and incorporate.  Heat a griddle or a large frying pan over a medium heat.  Get the griddle or frying pan hot and brush on melted butter to coat.  Working in batches pour generous 1/4 cup of the batter onto the hot griddle.  Cook for 1 to 2 minutes until bubbly.  You will want the pancakes to be golden brown on the bottom.  Turn the pancakes over and cook for about 2 minutes on the other side.  Remove and transfer to a warm platter.  Cover loosely with foil. Make sure not to stack the pancakes or they will steam and get flabby.  Repeat until all of the batter has been used.  Arrange three overlapping pancakes on each of the plates.  Add butter to the pancakes and drizzle with maple syrup.  Serve.  Makes about 12 pancakes & serves 4