Best Pecan Pancakes With Chocolate Spread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PECAN PANCAKES



Pecan Pancakes image

Provided by Florence Fabricant

Categories     breakfast, easy, quick, main course

Time 30m

Yield 12 large pancakes

Number Of Ingredients 9

2 cups - flour
4 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
2 eggs
2 cups milk
1 1/2 cups finely chopped pecans
Butter for greasing skillet (optional)
Melted butter and maple syrup for serving

Steps:

  • Whisk flour, baking powder, sugar and salt together in a bowl. In another bowl, beat eggs and milk together, pour over the flour mixture, and stir until blended. Fold in the pecans.
  • Heat regular or nonstick skillet or griddle over medium-high heat. Grease it with butter, if needed.
  • Drop large spoonfuls (about 1/3 cup) of batter into skillet or onto griddle. Use back of spoon to spread it a little. Cook each pancake for 1 or 2 minutes on each side, until golden brown, and then remove from pan. Repeat with remaining batter, and then serve with butter and syrup.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 11 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 193 milligrams, Sugar 3 grams, TransFat 0 grams

FLUFFY PECAN PANCAKES



Fluffy Pecan Pancakes image

Fluffy pecan pancakes are made light and airy with beaten egg whites. Enjoy these pancakes with your favorite syrup. From: Southern U.S. Cuisine

Provided by Annacia

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups flour
2 tablespoons brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup finely chopped pecans, toasted if desired
1 cup buttermilk
3/4 cup milk
2 large eggs, separated
1/4 cup melted butter
vegetable oil
pecan halves (optional) or fruit (to garnish) (optional)

Steps:

  • In a mixing bowl, combine the flour, sugar, salt, baking powder, soda, and chopped pecans.
  • In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened.
  • Beat egg whites in another bowl until stiff peaks form.
  • Fold into the batter until well incorporated.
  • Heat a small amount of oil in a large skillet over medium heat (or use a griddle to make more at a time).
  • When skillet is hot enough for a drop of water to sizzle, scoop pancake batter onto the skillet in about 1/4-cup portions, spreading slightly.
  • When edges are rather dry and bubbles are popping and bottoms are nicely browned, about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.
  • Serve hot with butter and syrup and garnish with pecan halves or fruit, if desired.

Related Topics