Maple-Pecan Pancakes With Warm Maple Syrup

Posted On June 10, 2009

Filed under Breakfast

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2 eggs

2 Tbs granulated sugar

1/4 cup unsalted butter,melted

1/4ncup pure maple syrup, plus about1 additional cup, warmed, for serving

1 1/2 cup all-purpose flour

2 tsp baking powder

1/2 tsp alt

1 1/2 cup whole milk

2/3 cup toasted pecans, chopped(see notes)

Vegetable oil


Arrange a rack at center position and preheat oven to 250 degrees F. Have ready a baking sheet.

In a large bowl, whisk together the eggs, sugar,butter and 1/4 cup maple syrup. In a separate bowl, mix together the flour, baking powder and salt.

Alternately add flour mixture and milk to the egg mixture, beginning and ending with flour mixture. Stir in the pecans.

Set a griddle or a large, heavy skillet over medioum heat and brush lightly with oil. Griddle or skillet will be ready when a few drops of water sizzle when spriinkled on the surface.

Pour a scant 1/4 cup batter per pancake onto prepared griddle or pan and cook until bubbles appear on the top surface of pancakes and the bottoms are golden, about 2 minutes. Turn and cook until golden brown on the other side, about 1 minute more. Transfer cooked pancakes to the baking sheet and keep warm in the oven. ( Don’t  stack pancakes because they will steam, and become rubbery.) Continue until all batter has been uses, adding more oil with each batch.

Serve pancakes with a pitcher of warm maple syrup. SPECTACULAR !!!!!


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