Categories: Breakfast, Pancakes
Ingredients
- 1/2 cup chopped pecans
- 1 tablespoon sugar
- 1 1/2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 2 large eggs, separated
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- warmed real maple syrup
- whipped cream
- Buttered Pecans:
- 4 tablespoons unsalted butter
- 1 cup coarsely chopped pecans
Directions
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Add the pecans and sugar to a food processor; finely chop; set aside.
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Sift the flour, baking powder, and salt into a large mixing bowl.
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Add the pecan mixture; stir to combine.
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In another mixing bowl, add the milk, egg yolks, butter, and vanilla; whisk to combine.
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Add liquid mixture to the flour mixture; stir just until blended.
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In another bowl, beat the egg whites with an electric mixer, until soft peaks form.
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Gently fold egg whites into the batter just until blended.
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Heat a large non-stick skillet or griddle over medium heat.
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Spray with non-stick cooking spray of brush with a thin film of vegeteble oil.
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Pour 1/4 cup batter into skillet for each pancake.
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Lower heat to medium-low.
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Cook until the tops are covered with small bubbles and the bottoms are lightly browned.
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Flip pancake and cook until lightly browned on the bottom side.
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Repeat with remaining batter.
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For the Buttered Pecans: Melt the butter in a medium skillet.
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Add the pecans to the skillet; stir continuously and cook for about 3 minutes or until lightly browned.
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Spoon the warm pecans over the pancakes.
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Serve with warmed real maple syrup and a dollop of real whipped cream.