T’s Spiced Buttermilk Pancakes

Ingredients:

1/2 cup pecans, chopped & toasted

1 cup flour or 3/4 cup flour and 1/4 cup whole wheat flour

1 tablespoon granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

3/4 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1/8 teaspoon cardamom - optional

1/8 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon nutmeg

1/8 teaspoon Penzey’s Baking Spice - optional

1 cup buttermilk

1/4 cup milk

2 large eggs, separated

½ teaspoon vanilla

2 tablespoon unsalted butter, melted and cooled slightly

Directions:

Place the pecans in a food processor, and pulse to chop finely. Toast pecans in a skillet and set them aside.

Sift together the flour, sugar, baking powder, baking soda, salt, and all spices into a large bowl and set aside. In small bowl whip egg whites to form stiff peaks and set them aside. In a large measuring cup, whisk together the buttermilk, milk, egg yolks, vanilla, and melted butter. Add the liquid ingredients into the dry ingredients and stir together with a spatula until just combined. Fold in the ground pecans and egg whites, then allow the batter to sit for 10 minutes.

On a griddle or in small skillets add a small bit of butter and heat over medium-low heat. Once the butter begins to sizzle, add batter to the pan and cook until almost dark golden brown.

Top pancakes warm maple syrup and if desired chopped toasted pecans, a dollop of whipped cream or yogurt, and serve.

Serves 3- 4