Pecan Pancakes with Butter Pecan Syrup
January 10, 2006 by Andrea 
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Filed under Breads, Breakfast
“Decadent” is the only way to describe these. The syrup is rich and thick and so easy to make. This is a great one for a Sunday brunch. I’m partial to White Lily Self-Rising Flour for pancakes and biscuits. Maybe it’s my Southern upbringing, but that soft winter wheat just seems to make the best, lightest pancakes.
Equipment
mixing bowl
griddle
small nonstick pan
Ingredients
1 egg, beaten
1 cup buttermilk
1 tablespoon vegetable oil
1-1/4 cups White Lily Self-Rising Soft Wheat Flour
2 tablespoons sugar
1/4 cup pecans, chopped
1/2 teaspoon cinnamon (optional)
Preparation
1. In a large bowl, beat the eggs. Add buttermilk and oil; mix well.
2. Stir together pecans, flour, and cinnamon. Add to buttermilk mixture; stir gently just until large lumps disappear. Allow to sit for about two or three minutes.
3. Heat griddle or large skillet to medium-high heat (375° F.). Grease lightly with oil or spray with nonstick cooking spray. Griddle is ready when small drops of water sizzle and disappear almost immediately. Pancakes will stick if griddle is too cool.
4. For each pancake, pour about 1/3 cup batter onto hot griddle.
5. Cook one to two minutes or until bubbles begin to break on surface. Turn; cook 1 to 2 minutes or until golden brown. Remove from griddle and place on a plate in the oven at 300° F to keep warm.
Syrup
1/2 cup pecans, chopped
1 tablespoon butter
1 cup pancake syrup
1. Melt butter in a small nonstick pan over low heat. Stir in pecans and continue cooking until pecans are hot and glistening.
2. Pour in pancake syrup and stir. Cook over low heat for about 5 minutes. If you want a thicker syrup, cook longer, but take care to keep the heat low, otherwise it will burn.
Notes
To substitute for buttermilk, combine 2 tablespoons vinegar or lemon juice plus milk to make 2 cups.
Variations
For other types of pancakes, sprinkle any of the following on top: cinnamon chips, chocolate chips.
Apple pancakes: Add 1/2 cup shredded peeled apple and 1/2 teaspoon cinnamon to batter.
Blueberry pancakes: Add 1 cup fresh or frozen blueberries to batter.
Cheese pancakes: Add 1/2 cup shredded cheese to batter.
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Source: pancakes adapted from recipe on White Lily Self-Rising Flour bag; syrup by Andrea Meyers
