Buttermilk Pecan Pancakes
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- 1 cup all-purpose flour
- ½ teaspoon baking soda
- a pinch of salt
- 2 teaspoons granulated sugar
- 1 cup buttermilk, room temperature
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted
- 1/2 cup of pecan pieces, or more
- light tasting olive oil for cooking
1Preheat a non-stick skillet or griddle that has been coated with a teaspoon of oil.
2In a bowl, or large measuring cup, whisk together the flour, baking soda, sugar and salt.
3Add the buttermilk, egg and butter. Stir mixture together just to combine. It doesn’t matter if there is flour lumps in there. Do not over stir the batter!
4Pour about 1/4 to 1/3 cup of batter into your oiled hot skillet or griddle. Sprinkle a few pecans over the batter. When the pancakes have bubbles on top, flip over and cook on the other side until browned. (Cook about 1½ minutes on each side).
5Serve with butter and maple syrup.
6**Add a bit of oil to the skillet for each pancake you fry. Makes approximately 4-6 pancakes. You can nuke them in the microwave to warm them up a bit, if you want to serve them all at the same time.