my buttermilk pancakes with maple-pecan syrup

Name: My Buttermilk Pancakes with Maple-Pecan Syrup
Prep time: 15 min
Cook time: 30 min
Yield: 1
Cuisine: Southern
Ingredients: 2 cup(s) all-purpose flour; 2 tablespoon(s) sugar; 1 tablespoon(s) baking powder; 3/4 teaspoon(s) salt; 2 cup(s) whole buttermilk; 3 tablespoon(s) butter, melted; 2 large eggs; 1 tablespoon(s) canola oil; ## MAPLE-PECAN SYRUP; 1 1/2 cup(s) maple syrup; 1 cup(s) toasted pecans, chopped; 1/2 teaspoon(s) orange zest

91 Pinches 1 Photo

Tammy Raynes

Natchitoches, LA

Updated on Mar 5, 2014

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?

Rate

prep time 15 Min

cook time 30 Min

method Stove Top

yield 1 dozen

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 cups whole buttermilk
3 tablespoons butter, melted
2 large eggs
1 tablespoon canola oil
MAPLE-PECAN SYRUP
1 1/2 cups maple syrup
1 cup toasted pecans, chopped
1/2 teaspoon orange zest

How To Make my buttermilk pancakes with maple-pecan syrup

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).

Step 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.
Step 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.
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