PECAN PANCAKES RECIPES

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FLUFFY PECAN PANCAKES RECIPE - FOOD.COM



Fluffy Pecan Pancakes Recipe - Food.com 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

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

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.

Nutrition Facts : Calories 586.8, FatContent 31.4, SaturatedFatContent 10.8, CholesterolContent 132.4, SodiumContent 765.5, CarbohydrateContent 62.8, FiberContent 3.6, SugarContent 10.7, ProteinContent 15.1

PECAN PANCAKES RECIPE | MYRECIPES



Pecan Pancakes Recipe | MyRecipes image

To make these pancakes without cookie cutters, pour batter by 1/4 cupfuls onto hot griddle, and proceed as directed.

Provided by MyRecipes

Yield Makes 12 pancakes

Number Of Ingredients 8

1 cup all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1 teaspoon salt
1?? cups milk (use more for thinner batter)
1 large egg, lightly beaten
½ cup chopped toasted pecans
2 to 4 (4 1/2- to 5-inch) heavy metal cookie cutters

Steps:

  • Combine flour and next 3 ingredients in a bowl; whisk in 1 1/8 cups milk and egg, whisking until mixture is blended. Stir in pecans.
  • Grease heavy metal cookie cutters lightly, and place on hot (375°), lightly greased griddle. Pour pancake batter (approximately 2 tablespoons) into each cutter. Using tongs, remove cutters after 1 minute (cutters will be hot); cook pancakes 2 more minutes. Turn pancakes over, and cook 2 to 3 more minutes or until done.

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