Friday, March 19, 2010

butter pecan buttermilk pancakes



Sometimes, when it's the middle of the....let's see...take your pick: semester? workweek? tax season?....you just need a pancake.
And not just any pancake. 
The best darn pancake you've ever eaten.
The fluffiest, springiest, (is that a word?) most delicate yet tangy pancake ever.
Pancakes are my comfort.  If I've had a bad day, (or week) the best thing I can possibly imagine is perfect pancakes for dinner.
Come home, change into pjs, put on some jazz and whip these babies up. 
Alone, they are fantastic.
And with this butter pecan topping? 
Move over, ice cream.

Butter Pecan Buttermilk Pancakes
Makes 17.
2 cups pecans
2 tablespoons butter
1 cup maple syrup
Pinch of salt
2 cups all purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups buttermilk
2 large eggs
3 tablespoons butter, melted and cooled

Chop the pecans and set aside.  Melt the butter with the maple syrup in a medium saucepan over medium heat and add nuts.  Swirl to coat the pecans and then lower the temperature to low and keep warm.




In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, and salt.  In a medium bowl, whisk the buttermilk and eggs.  Pour the wet ingredients into the dry ingredients. 





Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened.  Add the cooled melted butter and mix just until the batter is evenly moistened - there will be lumps and it will be very thick.  Don't be tempted to add milk.  It'll be fine, I promise.  Let the batter rest while you heat the griddle.





Heat a griddle or a large skillet over medium heat.  Lightly oil the griddle.  Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart.  Let cook until bubbles rise to the surface and the edges look dry, 1-2 minutes. 





Check the underside of each pancake to make sure it's nicely browned; then flip.  Cook until the second side is browned, about 1 more minute.  Transfer the pancakes to a baking sheet and keep warm in a 200* oven while you finish.



Don't they look great? 
But let's add our lovely butter pecan topping, shall we?



Mmm, enjoy while piping hot!


3 comments:

  1. Can I just say how happy this post made me? I am right there with you in the pancake lovers' club, girl! Nom nom nom!

    ReplyDelete
  2. Yes yes! I LOVE pancakes :)

    ReplyDelete
  3. Saw this recipe on Pintrest. I think my hubby and grandkids would love it. I am a new follower. Patsy

    ReplyDelete

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