For The Whole Family

Buttermilk Pancakes with Cranberries and Pecans

5
Average: 5 (2 votes)
(2 votes)
Buttermilk Pancakes with Cranberries and Pecans
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Health Score:
6,0 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
3 eggs
12 ounces Buttermilk
9 ounces Pastry flour
4 tablespoons sugar
1 teaspoon Baking powder
1 pinch salt
4 tablespoons butter
1 handful mixed Nut (such as hazelnuts, pecans, or almonds)
1 tablespoon dried Cranberry
honey (for drizzling)
How healthy are the main ingredients?
sugarCranberryeggsalthoney

Preparation steps

1.

Separate the eggs and beat the yolks with the buttermilk, flour, sugar, and baking powder until a smooth batter forms. Let rest for 20 minutes.

2.

Beat the egg whites with a pinch of salt until stiff, and fold into the batter. Melt some butter in a pan, and pour in a small ladle of the batter. Let spread slightly, and cook until golden brown on both sides. Repeat until all the batter has been used. If you wish, you can keep the pancakes warm in a 175°F oven.

3.

Stack the pancakes on plates, and top with the nuts and cranberries. Drizzle with honey for garnish.