Buttermilk Pancakes With Pecans
By: jim Morrison
Published: Thursday, December 10, 2009 - 12:01am

Ingredients




2 cups all purpose flour
2 eggs
1 cup of Buttermilk
1 cup of Water
1/4 melted butter
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup of chopped pecans
1 teaspoon vanilla extract

Preparation

1 Heat griddle to 350F 2 Mix all dry ingredients in a bowl (I prefer a bowl with a handle and spout) 3 Mix all wet ingredients in a separate bowl 4 Stir wet ingredients into dry, mixing with a whisk 5 Adjust water if too stiff,  to get a pourable batter 6 Pour half cup portion sized pancakes for  saucer sized pancakes 7 Cook about 3 minutes per side until golden brown 8 Serve warm with maple syrup and butter

About


I like to make 2 large pancakes per person. Here in New England, we prefer to serve our pancakes with locally produced maple syrup.  You can omit the pecans and pour the batter onto the griddle and then scatter blueberries on the pancakes before you turn them over. I also like to make a lemon blueberry version where I add the grated zest of 1 lemon to the wet ingredients then combine with the dry ingredients, and then proceed with the above method to make blueberry pancakes.