BUTTERMILK PECAN PANCAKES
This makes a nice weekend breakfast. The amount of servings depend on how big or small you make the pancakes. Make sure the ingredients are at room temperature.
Provided by Crystal ~
Categories Pancakes
Time 15m
Number Of Ingredients 9
Steps:
- 1. Preheat a non-stick skillet or griddle that has been coated with a teaspoon of oil.
- 2. In a bowl, or large measuring cup, whisk together the flour, baking soda, sugar and salt.
- 3. Add the buttermilk, egg and butter. Stir mixture together just to combine. It doesn't matter if there is flour lumps in there. Do not over stir the batter!
- 4. Pour about 1/4 to 1/3 cup of batter into your oiled hot skillet or griddle. Sprinkle a few pecans over the batter. When the pancakes have bubbles on top, flip over and cook on the other side until browned. (Cook about 1½ minutes on each side).
- 5. Serve with butter and maple syrup.
- 6. **Add a bit of oil to the skillet for each pancake you fry. Makes approximately 4-6 pancakes. You can nuke them in the microwave to warm them up a bit, if you want to serve them all at the same time.
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