Sour Cream Buttermilk Pecan Pancakes
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Sour Cream Buttermilk Pecan Pancakes
Sour cream and buttermilk add tang and lift to these fluffy pecan pancakes.
Times
- Prep Time : 10 min
- Ready Time : 10 min
Servings
12-15 pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 3/4 cups buttermilk
- 1/2 cup sour cream
- 1/4 cup butter, melted and cooled
- 3 eggs, beaten
- 1 dash vanilla extract
- 1/8 cup butter for griddle
- 1 cup pecan halves
- Maple syrup, for serving
Directions
- Combine dry ingredients except for pecans, mix well and set aside.
- Beat eggs and combine with the wet ingredients.
- Combine wet and dry ingredients, mix only until incorporated.
- Heat griddle to 375 degrees F, or moderately high heat, until a drop of water sizzles and disappears within two or three seconds.
- Brush the griddle lightly with butter, and ladle out pancakes. Stud pancakes with pecans.
- Flip only when bubbles have appeared on the top.
- Serve with maple syrup or your favorite topping.
Contributed by: Elizabeth Book Kratz, CKCA
Tags
Posted in
Uncategorized
Dairy , Brunch , New Year's Eve/Day, Shavuot , American , Quick (under 30 minutes) , Comfort Food, Kid Friendly , Milk or milk substitute ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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