My Buttermilk Pancakes with Maple-Pecan Syrup

Tammy Raynes

By
@Tammy_Raynes

I have recently started trying to make my own syrups and sauces. Some have been failures, but some, like this syrup has been a success.

Of course, what good is syrup without some delicious buttermilk pancakes to go with it?


Featured Pinch Tips Video

Rating:

Serves:

1 dozen

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

2 c
all-purpose flour
2 Tbsp
sugar
1 Tbsp
baking powder
3/4 tsp
salt
2 c
whole buttermilk
3 Tbsp
butter, melted
2 large
eggs
1 Tbsp
canola oil

MAPLE-PECAN SYRUP

1 1/2 c
maple syrup
1 c
toasted pecans, chopped
1/2 tsp
orange zest

Directions Step-By-Step

1
FOR PANCAKES: In a large bowl, whisk together flour, sugar, baking powder, and salt. In a small bowl, whisk together buttermilk, melted butter, and eggs. Add buttermilk mixture to flour mixture; whisk just until combined (batter will be thick and slightly lumpy).
2
Lightly brush a large nonstick skillet or griddle with canola oil; heat over medium heat. Using a measuring cup, pour approximately 1/3 cup batter onto prepared pan, spacing 1 inch apart. Cook until bubbles appear on surface and bottoms are golden brown, approximately 3 minutes. Flip pancakes; cook until bottoms are golden brown, approximately 2 minutes.
3
FOR SYRUP: In a small saucepan, stir together maple syrup, pecans, and zest. Cook over medium-low heat until warm, approximately 5 minutes. Cover, and refrigerate up to 2 weeks.

About this Recipe

Course/Dish: Pancakes
Main Ingredient: Flour
Regional Style: Southern
Other Tag: Quick & Easy