Buttermilk Pancakes

Name: Buttermilk Pancakes
Total time: 40 min
Yield: 4
Ingredients: 1 can pecans; 2 c. buttermilk; 1 1/2 c. quick-cooking oats; 1/2 c. all-purpose flour; 1 tsp. baking soda; 1/2 tsp. salt; 2 large eggs; confectioners' sugar; 1 tbsp. salad oil; 1 c. maple or maple-flavor syrup; 1/4 tsp. ground cinnamon; Grapes and strawberries

Published: Jun 25, 2007

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Yields:

Total Time:

40 mins

Cal/Serv:

215

Everyone's talking "back to basics." What could be more down-home than fluffy hot pancakes with warm maple syrup? We think we've done "back to basics" one better by adding whole-grain oats and toasted pecans to the batter, and cooking the pancakes in a nonstick skillet lightly brushed with oil.

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Ingredients

1 can pecans
2 cups buttermilk
1 1/2 cups quick-cooking oats
1/2 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 large eggs
confectioners' sugar
1 Tbsp. salad oil
1 cup maple or maple-flavor syrup
1/4 tsp. ground cinnamon
Grapes and strawberries

Directions

1. Step 1In nonstick 12-inch skillet over medium-high heat, cook pecans until golden brown. Cool pecans slightly; coarsely chop.
2. Step 2In large bowl, combine buttermilk, oats, flour, baking soda, salt, eggs, and 1 tablespoon confectioners' sugar and stir just until flour is moistened; stir in toasted pecans.
3. Step 3Over medium heat, heat same skillet until hot; brush lightly with salad oil. Pour batter by 1/4 cups into hot skillet, making 2 or 3 pancakes at a time. Cook until tops are bubbly and bubbles burst; edges will look dry. With pancake turner, turn and cook until undersides are golden; place on warm platter; keep warm. Repeat until all batter is used, brushing skillet with more salad oil if necessary.
4. Step 4In small saucepan over medium heat, heat maple syrup until very warm. In cup, mix cinnamon with 1 tablespoon confectioners' sugar. Sprinkle pancakes with cinnamon-sugar; serve with warm maple syrup. Garnish platter with fruit.