Nutty Pancakes with Whipped Cream
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 47 min.
Ready in
Ingredients
for
6
- Ingredients
- 1 ½ cups all-purpose flour
- ½ cup chopped Pecan
- 2 Tbsps granulated sugar
- 1 Tbsp light brown sugar
- 1 tsp Baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 2 large eggs
- 1 ½ cups Buttermilk (plus 3 tablespoons)
- 3 Tbsps unsalted butter (melted and cooled; plus extra for griddle)
- 1 ½ tsps pure vanilla extract
- ½ cup pure Maple syrup (to serve)
- ¼ cup Pecan (coarsely chopped)
- 1 cup freshly whipped cream (to serve)
- 1 cup fresh Strawberries (rinsed; hulled and sliced; to serve)
- fresh mint (for garnish)
Preparation steps
1.
Preheat oven to 200º F / 93º C.
2.
In a medium bowl, whisk together flour, pecans, sugar, light brown sugar, baking powder, baking soda, and salt. In a small bowl, whisk together the eggs, buttermilk, butter and vanilla extract. Add the egg mixture to the dry mixture and gently mix to combine. Do not overmix. Let the batter sit at room temperature for at least 20 minutes before using.
3.
Heat a nonstick griddle or cast iron pan over medium heat and brush with melted butter. Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until the bubbles appear on the surface and the bottom is golden brown, about 2 minutes, flip over and cook until the bottom is golden brown, 1 to 2 minutes longer. Transfer the pancakes to a oven-proof platter and keep warm in preheated oven.
4.
Divide pancakes among serving plates. Drizzle with warm maple syrup and sprinkle with chopped pecans. Garnish with a dollop of whipped cream, strawberries and fresh mint sprigs.
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