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Buttermilk Pecan Pancakes Recipe

"With flecks of pecans in each bite, these light, tasty pancakes are an elegant morning entree," relates Jann Braun of Chatham, Illinois.

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Buttermilk Pecan Pancakes Recipe

Prep/Total Time: 25 min.

Yield: 5 Servings

15 10 25

Ingredients

3 eggs, separated
3 tablespoons butter, melted
1-1/2 cups all-purpose flour
1/2 to 1 cup chopped pecans
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-2/3 cups buttermilk

Directions

In a large bowl, beat egg yolks and butter. Combine the flour, pecans, sugar, baking powder, baking soda and salt; add to the egg mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter.
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: 16 pancakes.

Nutritional Facts 1 serving (3 each) equals 366 calories, 19 g fat (6 g saturated fat), 149 mg cholesterol, 761 mg sodium, 37 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Buttermilk Pecan Pancakes in Taste of Home August/September 1999, p8