Keyword maple syrup, pancakes, pecans, quick breads
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Andrea Meyers
medium mixing bowl
small mixing bowl
small nonstick pan
1¼cupsWhite Lily All-Purpose Flour
1cupwhite whole-wheat flour
BUTTER PECAN 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 ⅓ 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.
To substitute for buttermilk, combine 2 tablespoons lemon juice plus milk to make 2 cups.