Buttermilk Pecan Pancakes With Mamma Callie's Syrup
Serves: 3
Santos Walker
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
57
Sourness
48
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
Unbleached All-Purpose Flour3 tbsps
Sugar1 tsp
Table Salt1 tsp
Baking Powder1 tsp
Baking Soda2 cups
Buttermilk2 large
Egg3 cup
Water1 cup
Light Brown SugarDirections:
1
Evenly distribute chopped pecans on top of the pancakes
2
Watch how to make this recipe
3
Preheat the oven to 200 degrees F
4
Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl
5
Add the buttermilk, eggs, and cooled melted butter to a second bowl and whisk to combine
6
Make a well in the center of the dry ingredients and add the wet mixture
7
Stir with a rubber spatula until just combined
8
Do not overmix or you will end up with tough and chewy pancakes
9
Heat a large electric griddle or nonstick frying pan over medium heat
10
Add a few drops of vegetable oil and a pat of butter
11
Once butter melts, wipe skillet with a paper towel
12
Ladle about 1/4 cup of batter onto the griddle for each pancake
13
Cook the pancakes until the bubbles begin to burst on the surface, about 3 minutes, flip and continue cooking until the second side is a nice golden brown, about 2 more minutes
14
Repeat with remaining pancakes
15
Put the finished pancakes onto a sheet tray and let sit in the oven to stay warm as you finish
16
Arrange the pancakes on individual plates and serve with the syrup
17
Add the water, brown sugar and salt into a medium saucepan over medium heat
18
Bring the mixture to a simmer and stir until the sugar dissolves
19
Let simmer for 25 to 30 minutes, stirring occasionally
20
Let cool before serving