"With flecks of pecans in each bite, these light, tasty pancakes are an elegant morning entree," relates Jann Braun of Chatham, Illinois.
Buttermilk Pecan Pancakes
Buttermilk Pecan Pancakes
Prep Time
15 min
Cook Time
10 min
Yield
16 pancakes
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.
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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