Pecan Pancakes With Buttered Pecans And Warm Maple Syrup

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• 1/2 cup chopped pecans
• 1 tablespoon sugar
• 1 1/2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 2 large eggs, separated
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• warmed real maple syrup
• whipped cream
• 4 tablespoons unsalted butter
• 1 cup coarsely chopped pecans

Recipe

• 1 add the pecans and sugar to a food processor; finely chop; set aside.
• 2 sift the flour, baking powder, and salt into a large mixing bowl.
• 3 add the pecan mixture; stir to combine.
• 4 in another mixing bowl, add the milk, egg yolks, butter, and vanilla; whisk to combine.
• 5 add liquid mixture to the flour mixture; stir just until blended.
• 6 in another bowl, beat the egg whites with an electric mixer, until soft peaks form.
• 7 gently fold egg whites into the batter just until blended.
• 8 heat a large non-stick skillet or griddle over medium heat.
• 9 spray with non-stick cooking spray of brush with a thin film of vegeteble oil.
• 10 pour 1/4 cup batter into skillet for each pancake.
• 11 lower heat to medium-low.
• 12 cook until the tops are covered with small bubbles and the bottoms are lightly browned.
• 13 flip pancake and cook until lightly browned on the bottom side.
• 14 repeat with remaining batter.
• 15 for the buttered pecans: melt the butter in a medium skillet.
• 16 add the pecans to the skillet; stir continuously and cook for about 3 minutes or until lightly browned.
• 17 spoon the warm pecans over the pancakes.
• 18 serve with warmed real maple syrup and a dollop of real whipped cream.