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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

  • 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

  • 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.
  • 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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