Honey Pecan Pancakes Recipes

HONEY PECAN PANCAKES

Steps:

• Mix it all together until a batter forms.
• Pour the batter onto a buttered or greased skillet.
• Cook over medium heat until both sides are golden brown.
• Top with honey, B grade maple syrup, or fresh berries and enjoy.

FLUFFY PECAN PANCAKES

Steps:

• In a mixing bowl, combine the flour, sugar, salt, baking powder, soda, and chopped pecans.
• In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened.
• Beat egg whites in another bowl until stiff peaks form.
• Fold into the batter until well incorporated.
• Heat a small amount of oil in a large skillet over medium heat (or use a griddle to make more at a time).
• When skillet is hot enough for a drop of water to sizzle, scoop pancake batter onto the skillet in about 1/4-cup portions, spreading slightly.
• When edges are rather dry and bubbles are popping and bottoms are nicely browned, about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.
• Serve hot with butter and syrup and garnish with pecan halves or fruit, if desired.

CORNMEAL PANCAKES WITH HONEY-PECAN BUTTER

Steps:

• Using electric mixer, beat 1/2 cup butter, honey, and cinnamon in small bowl until fluffy. Stir in pecans. Season with salt.
• Sift flour, cornmeal, sugar, baking powder, baking soda, and salt into large bowl. Whisk eggs in medium bowl to blend; whisk in sour cream, milk, oil, and vanilla. Gradually add liquid mixture to dry ingredients, whisking just until blended.
• Heat griddle or heavy large skillet over medium heat. Working in batches, brush griddle lightly with melted butter. Pour batter by 1/3 cupfuls onto griddle. Cook until bottoms brown, about 4 minutes. Turn pancakes over and cook until second sides brown, about 2 minutes. Divide pancakes among plates and top with honey-pecan butter. Serve, passing warm maple syrup separately.

SWEET POTATO PANCAKES WITH PECAN HONEY BUTTER

Steps:

• To make pecan honey butter: Combine butter, honey and toasted pecans.
• Set aside.
• To make the pancakes: Combine dry ingredients in a mixing bowl.
• Stir in milk and beaten eggs.
• Add oil and vanilla.
• Beat until smooth.
• Fold in the mashed sweet potatoes (should result in a lumpy texture).
• In a small nonstick frying pan, heat 1 teaspoon vegetable oil over medium heat.
• Pour in batter to desired size.
• Cook until dark brown (sweet potato pancakes take a little longer to cook than regular pancakes because of the density of the sweet potatoes).
• Serve pancakes warm with pecan honey butter.