Buttermilk Pecan Pancakes
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 16 pancakes.
"With flecks of pecans in each bite, these light, tasty pancakes are an elegant morning entree," relates Jann Braun of Chatham, Illinois.
Ingredients
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3 eggs, separated
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3 tablespoons butter, melted
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1-1/2 cups all-purpose flour
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1/2 to 1 cup chopped pecans
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1 tablespoon sugar
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1-2/3 cups buttermilk
Directions
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1.
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.
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2.
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.
Nutrition Facts
3 each: 366 calories, 19g fat (6g saturated fat), 149mg cholesterol, 761mg sodium, 37g carbohydrate (8g sugars, 2g fiber), 11g protein.
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