BUTTERMILK PECAN PANCAKES

Buttermilk Pecan Pancakes image

"With flecks of pecans in each bite, these light, tasty pancakes are an elegant morning entree," relates Jann Braun of Chatham, Illinois.

Provided by Taste of Home

Time 25m

Yield 16 pancakes.

Number Of Ingredients 9

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

Steps:

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. , 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 : Calories 366 calories, Fat 19g fat (6g saturated fat), Cholesterol 149mg cholesterol, Sodium 761mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 2g fiber), Protein 11g protein.

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