I need a pecan pancake recipe. Can you help?!
INGREDIENTS:
2 cups flour
2 tablespoons brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup finely chopped pecans, toasted if desired
1 cup buttermilk
3/4 cup milk
2 large eggs, separated
1/4 cup melted butter
vegetable oil
pecan halves or fruit for garnish, optional
PREPARATION:
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. 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.
nfd
Answers: Fluffy Pecan Pancakes
INGREDIENTS:
2 cups flour
2 tablespoons brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup finely chopped pecans, toasted if desired
1 cup buttermilk
3/4 cup milk
2 large eggs, separated
1/4 cup melted butter
vegetable oil
pecan halves or fruit for garnish, optional
PREPARATION:
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. 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.
nfd
www.allrecipes.com
they literaly have everything
My advices is www.cooks.com
APPLE PECAN PANCAKES
2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
2 lg. eggs
2 c. buttermilk
2 tbsp. melted butter
1 tsp. vanilla
1 1/2 c. finely chopped peeled apples
1/2 c. finely chopped pecans
In a bowl, combine the flour, baking powder, salt and sugar. In another bowl, beat the eggs. Add the buttermilk, butter and vanilla and mix thoroughly. Add the milk/egg mixture to the dry ingredients and stir just until well combined. Fold in the apples and nuts. Allow the mixture to stand for 15 minutes.
Heat a griddle to 350 degrees. Oil lightly with vegetable oil. Drop approximately 1/4 cup of batter on griddle for each pancake. When the surface is set and covered with bubbles, turn and brown the other side. Serve immediately with warmed maple syrup. Makes 6 to 8 servings.
To your basic pancake batter, add chopped pecans...as many as you wish. Cook just like a normal pancake.
Topping:
Cook more chopped pecans with butter and apple slices, with cinnamon and brown sugar....when the apples are tender, ladle over the hot, cooked pancakes.....and don't be stingy on the butter!
Enjoy!
I would and have just add chopped pecans to your regular pancake batter.
Use the pancake recipe in the Betty Crocker cookbook, or the one on the Bisquick box. Add 1/2 to 1 cup of crushed pecans (roll them between 2 sheets of waxed paper or put them in a food processor) to the batter, then cook the pancakes.
You could also add a drop or two of almond extract or vanilla extract to enhance the flavor, and/or 1/2 teaspoon of cinnamon.
Easy.
so what you do is you pick uip the box of bisquick and you read the pancake recipe and then you add pecans. it's that simple. or you find your favorite pancake recipe and you add pecans.
Healthy oatmeal pecan pancake:
INGREDIENTS
1 1/2 cups quick-cooking oats
1 cup all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups milk
2 eggs, lightly beaten
2 tablespoons butter or margarine, melted
1/2 cup chopped pecans
DIRECTIONS
In a bowl, combine oats, flour, brown sugar, baking powder and salt. Combine milk, eggs and butter; stir into dry ingredients just until blended. Fold in pecans. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown
1 cup whole wheat flour, 1/4 cup self rising flour,1/4 cup old fashioned oats, 1/2 teaspoon salt, 1 teaspoon soda, 1 1/2 teaspoons baking powder mix this together, add one cup (or less) chopped pecans, 1 cup diced banana. or one cup of blue berries
to this dry mixture add - tow eggs beaten with two tablespoons of vegetable oil and two cups of buttermilk. add the wet mixture to the dry mixture until moist. Drop by 1/4 cups onto a 375o griddle, and cook like any other .pancake
Fluffy Pecan Pancakes
2 cups flour
2 tablespoons brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup finely chopped pecans, toasted if desired
1 cup buttermilk
3/4 cup milk
2 large eggs, separated
1/4 cup melted butter
vegetable oil
pecan halves (optional) or fruit (to garnish) (optional)
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.