Buttermilk Pecan Pancakes

This is another Saturday morning favorite, especially when we run out of real maple syrup. I know the syrup recipe below has corn syrup in it, but if you can get past that for just two tablespoons worth it is very yummy. Try not to think about it. Maybe honey would be a good substitute. Let me know if you try that. I realize you may not be feeding the whole farm, like I am. If you have too many pancakes, they freeze great in a ziplock bag and can be lightly broiled on a cookie sheet on another day. 

BUTTERMILK PECAN PANCAKES                    serves 8


6 eggs, separated           

6 Tbs. butter, melted       

3 C. freshly ground whole wheat pastry flour               

1- 2 C. chopped pecans       

2 Tbs. sugar            

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

3 1/3 C. buttermilk


Beat yolks and butter. Combine dry ingredients and add to egg mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour by ¼ cupfuls onto griddle. 



BUTTERMILK SYRUP                        makes 2 cups


1 1/2 C. sugar       

3/4 C. buttermilk       

1/2 C. butter       

2 Tbs. corn syrup

1 tsp. baking soda

2 tsp. vanilla


Combine first 5 ingredients in med. sauce pan; bring to a boil. Boil 7 min. Remove from the heat; stir in vanilla.

© Being Fruitful, 2012