Saturday, October 16, 2010

Honey-Pecan Pancakes with Cinnamon-Honey Butter

Doesn’t that title make your mouth water? It should, because these pancakes were sooooo good! Using my mom’s classic pancake recipe as a base, my hubby and I created these delicious flapjacks and yummy drizzle topping. My hubby ate 6 of them!


Honey-Pecan Pancakes w/Cinnamon Honey Butter

1 C. All Purpose Flour                      2 Tbsp. Honey
2 Tbsp. Whole Wheat Flour              2 Tbsp. Baking Powder                   
2 Tbsp. Vegetable Oil                       1/4 tsp. Salt
1 C. Milk or Buttermilk                     1 Egg
2 Tbsp. Sugar                                   1/2 C. Pecan pieces

Mix all ingredients well. Ladle small amount onto hot griddle (if not nonstick, butter or grease surface). When edge begins to look dry, flip pancake carefully. Makes 12-14 small pancakes.

2 Tbsp. Margarine (we used Brummel & Brown) or Butter at room temp
2 Tbsp. Honey
Ground Cinnamon, to taste

Stir the butter or margarine and honey together until smooth (we used a small spoon but a small whisk would probably work). Add cinnamon until it tastes good to you. The butter or margarine MUST be soft but not melted, for best results. Our margarine comes in a tub and is spreadable right out of the fridge, and it worked really well for this.

1 comment:

  1. Looks yummy! Another variation is to substitute some of the flour with blue cornmeal then sprinkle pine nuts on the pancakes just before flipping them.