“Decadent” is the only way to describe these pecan pancakes. The syrup is rich and so easy to make, and these make a fantastic weekend breakfast or 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, even when mixed with whole wheat flour.
[Updated March 3, 2011.]
Pecan Pancakes with Butter Pecan Syrup
- 1¼ cups White Lily All-Purpose Flour
- 1 cup white whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 2 tablespoons melted butter
- 1/2 cup chopped pecans
BUTTER PECAN SYRUP
- 1 tablespoon unsalted butter
- 1/2 cup pecans, roughly chopped
- 1 cup maple syrup
- SYRUP: Melt the butter in a small nonstick pan over low heat. Stir in the pecans and continue cooking until the pecans are hot and glistening. Pour in the 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.
- PANCAKES: In a large mixing bowl, whisk together the White Lily Flour, whole wheat flour, baking powder, baking soda, sugar, and cinnamon.
- In a small bowl, whisk together the eggs, buttermilk, and melted butter. Stir into the flour mixture until thoroughly combined, then stir in the chopped pecans. Allow to sit 2 to 3 minutes.
- Heat the griddle or large skillet to medium-high heat. Grease lightly with oil or spray with nonstick cooking spray. The griddle is ready when small drops of water sizzle and disappear almost immediately. The pancakes will stick if griddle is too cool.
- For each pancake, pour about 1/3 cup batter onto hot griddle. 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 200° F to keep warm. Serve with warm butter pecan syrup.