T’s Spiced Buttermilk Pancakes

 

1/2 cup pecans, chopped & toasted

1 cup flour or ¾ cup flour and ¼ 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 aside.

Sift together the flour, sugar, baking powder, baking soda, salt, and all spices into a large bowl and set aside. In a small bowl whip egg whites to form stiff peaks and set 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 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 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