Try these yummy pancakes with honey, apple butter, fresh berries, or traditional syrup. They’ll be scrumptious with almost any topping you choose.
Toasted Pecan Pancakes
Try these yummy pancakes with honey, apple butter, fresh berries, or traditional syrup. They’ll be scrumptious with almost any topping you choose.
Ingredients
Makes 8 pancakes
Prep: 10 min., Cook: 8 min.
- ½ cup all-purpose flour
- ⅓ cup whole wheat flour
- ¼ cup uncooked quick-cooking oats
- 2 tablespoons yellow cornmeal
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup chopped pecans toasted
- 1 large egg lightly beaten
- 1 cup buttermilk
- 2 tablespoons vegetable oil
- Syrup optional
- Toasted pecan halves optional
Instructions
- Stir together first 9 ingredients; make a well in center of mixture.
- Stir together egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened.
- Pour about ¼ cup batter for each pancake onto a hot, lightly greased griddle.
- Cook until tops are covered with bubbles and edges look dry and cooked; turn and cook other side.
- Serve with syrup and pecan halves, if desired.
Notes & Wine Advice
To toast pecans, spread on a baking sheet. Bake at 350° for 6 minutes or until nuts are lightly toasted.