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.