Buttermilk Pancakes with Pecans Recipe
π Total Time: 20 minutes
π₯ Servings: 4
Ingredients:
- 3 eggs
- 3 tablespoons butter
- 1 1/2 cups all-purpose flour
- 3/4 cup chopped pecans
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 2/3 cups buttermilk
Instructions:
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Preparation: Begin by heating your griddle or skillet over medium-high heat. Preheat your oven to 200Β°F to keep the cooked pancakes warm as you make the whole batch.
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Mixing Batter: In a large mixing bowl, beat the egg yolks and melted butter together until smooth and creamy.
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Dry Ingredients: In a separate bowl, whisk together the flour, chopped pecans, sugar, baking powder, baking soda, and salt until well combined.
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Combining Ingredients: Gradually add the dry ingredients mixture to the egg and butter mixture, alternating with the buttermilk. Mix until just combined; do not overmix. The batter might be a little lumpy, which is okay.
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Whipping Egg Whites: In another clean bowl, beat the egg whites until stiff peaks form. This will help make your pancakes fluffy and light.
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Folding: Gently fold the whipped egg whites into the pancake batter until just incorporated. Be careful not to deflate the egg whites entirely; some streaks of whites are okay.
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Cooking Pancakes: Lightly grease the hot griddle or skillet with a little vegetable oil or melted butter. Pour about 1/4 cup of batter onto the cooking surface for each pancake, leaving enough space between them to expand. Cook until bubbles form on the surface of the pancakes and the edges start to look set, about 2-3 minutes.
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Flipping and Cooking: Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
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Keeping Warm: As you finish cooking each batch of pancakes, transfer them to a baking sheet in the preheated oven to keep warm while you finish cooking the rest.
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Serving: Serve the warm pancakes with your favorite toppings, such as maple syrup, additional chopped pecans, fresh berries, or a dollop of whipped cream. Enjoy your delicious Buttermilk Pancakes with Pecans!
Nutritional Information (per serving):
- Calories: 437.7
- Fat: 22.6g
- Saturated Fat: 4.9g
- Cholesterol: 170.3mg
- Sodium: 877.2mg
- Carbohydrates: 45.1g
- Fiber: 3.2g
- Sugar: 7.2g
- Protein: 14.8g
This Buttermilk Pancakes with Pecans recipe is perfect for a cozy breakfast or brunch gathering, and the addition of pecans adds a delightful crunch and nutty flavor to each bite. Enjoy making and sharing this recipe with your loved ones!
