BUCKWHEAT PANCAKES WITH BUTTER-PECAN SYRUP

Buckwheat Pancakes with Butter-Pecan Syrup image

These syrup topped wholesome pancakes can be on the table in 25 minutes!

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 25m

Yield 5

Number Of Ingredients 12

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Ingredients

1 tablespoon butter or margarine
3 tablespoons chopped pecans
1/2 cup maple-flavored syrup
1 egg
1/2 cup buckwheat flour
1/2 cup whole wheat flour
1 cup milk
1 tablespoon sugar
2 tablespoons canola oil
3 teaspoons baking powder
1/2 teaspoon salt
Whole bran or wheat germ, if desired

Steps:

In 1-quart saucepan, melt butter over medium heat. Cook pecans in butter, stirring frequently, until browned. Stir in syrup; heat until hot. Remove from heat; keep warm.
Heat griddle to 375°F or heat 12-inch skillet over medium heat. Grease with canola oil if necessary (or spray with cooking spray before heating).
In medium bowl, beat egg with egg beater or wire whisk until fluffy. Beat in remaining pancake ingredients except bran just until smooth. For each pancake, pour about 3 tablespoons batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Sprinkle each pancake with 1 teaspoon bran. Turn; cook other sides until golden brown.
Top each serving (2 pancakes) with about 2 tablespoons syrup.

Nutrition Facts : Calories 340, Carbohydrate 48 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 17 g, TransFat 0 g