Serves
Makes 4 servings
Ingredients
- 1 cup all-purpose flour
- ⅓ cup finely chopped pecans (toasted)
- 1 teaspoon granulated sugar
- 1 teaspoon light brown sugar
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 1 cup nonfat buttermilk
- 1 tablespoon peanut oil
- 1 large egg
- Maple syrup
Procedure
Stir together the first 8 ingredients until well combined. Whisk together buttermilk, oil, and
egg in a bowl; add to the flour mixture and stir. Pour about ¼ cup batter for each pancake
onto a hot, lightly greased large skillet.
Cook the pancakes 2 to 3 minutes. Flip and cook the other sides. Top with pecan nuts and maple syrup. Serve immediately.
Photo by Ashley Cuoco
