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.
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.
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