American Style Buttermilk Pancakes with Pecans

Name: American Style Buttermilk Pancakes with Pecans
Yield: Makes 6-8 servings
Ingredients: 3 TB. butter; 2-1/2 cups flour; 2 TB. sugar; 1 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. salt; 1 egg; 3 cups buttermilk; 1-1/2 cups chopped pecans; butter for frying the pancakes

From: The Complete Idiot's Guide to American Cooking

Servings: Makes 6-8 servings

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Ronnie's Notes

These tender flapjacks are puffy and absorb syrup delightfully. My suggestion: use a Grade B, dark maple syrup for best flavor.

Prep time: less than 15 minutes

Region: Midwest

Ingredients

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3 TB. butter
2-1/2 cups flour
2 TB. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 egg
3 cups buttermilk
1-1/2 cups chopped pecans
butter for frying the pancakes

Instructions

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Melt the butter and set it aside to cool.

Sift the flour, sugar, baking powder, baking soda and salt into a bowl.

Combine the egg, buttermilk and melted, cooled butter in a second bowl.

Beat the liquid ingredients to form a uniformly colored mixture.

Add the liquid ingredients to the dry ones and stir only until all the flour is moist.

Fold in the pecans.

Preheat a griddle or large skillet over moderate heat.

Lightly butter the pan before you make each batch of pancakes.

Pour out enough batter to make circles in the pan, leaving some space between each one.

Make circles either silver dollar size or 3-inches in diameter or pan size.

Cook the pancakes or until tiny bubbles begin to appear on the surface.

Flip the pancakes with a rigid spatula and cook them another or until bottom side looks golden brown.

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