Friday, July 11, 2014

Pecan Pancakes

Growing up, my Dad worked swing shift most of the time. The week he worked the midnight shifts, we ate breakfast for dinner. I love breakfast foods, so that always worked for me. I still like to have breakfast for dinner pretty often. Pancakes are one of those things that I only want to eat every once in a while but when I do, I try to make enough for dinner and some extra for the freezer. I don't always have time in the mornings to make a full breakfast, but if I have things that are ready to go it makes it a lot easier on me,

I decided this go round to make pecan pancakes. When I was a little girl, my Dad often made pancakes for us. According to him, they were so light and fluffy that he would have to use coke bottles to hold them down on the griddle. But my Mom is the one that introduced me to Pecan Pancakes and they are one of my favorites.

Ingredients gathered:

Dry ingredients are mixed in one bowl, wet ingredients are in the other.

Pecans are added and then mixed until batter is just mixed.

Cooking in a hot pan

Always wait for the surface to be filled with air bubbles before turning your pancakes.

Yum! A nice stack of piping hot Pecan Pancakes. Add a little maple syrup and butter if you like and enjoy! 

Pecan Pancakes
2 cups flour
3 tablespoons brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup coarsely chopped pecans, toasted if desired
1 cup buttermilk
3/4 cup milk
2 large eggs
1/4 cup melted butter
vegetable oil
pecan halves (optional) 

In a mixing bowl, combine the flour, sugar, salt, baking powder, soda, and chopped pecans.

In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened.

Beat egg whites in another bowl until stiff peaks form.

Fold into the batter until well incorporated.

Heat a small amount of oil in a large skillet over medium heat (or use a griddle to make more at a time).

When skillet is hot enough for a drop of water to sizzle, scoop pancake batter onto the skillet in about 1/4-cup portions, spreading slightly.

When edges are rather dry and bubbles are popping and bottoms are nicely browned, about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.

Serve hot with butter and syrup and garnish with pecan halves or fruit, if desired.

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