ATK Toasted Pecan Pancakes
Serves 3 to 4 (about eight 3-inch pancakes).
Published January 1, 1996.
NOTES:
1. This batter serves four perfectly for a light weekday breakfast. You can double the recipe for weekend pancake making, when appetites are larger.
2. Don't turn on the griddle or pan until after the batter is mixed. This gives the gluten a chance to rest and yields a more tender pancake.
3. The original recipe didn't call for vanilla but Liz added at least 1/2 tsp.
4. If you happen to be using salted butter or buttermilk, you may want to cut back a bit on the salt.
5. If you don’t have any buttermilk, mix three-quarters cup of room temperature milk with one tablespoon of lemon juice and let it stand for five minutes. Substitute this “clabbered milk” for the three-quarters cup of buttermilk and one-quarter cup of milk in this recipe. Since this milk mixture is not as thick as buttermilk, the batter and resulting pancakes will not be as thick.
6. Pre-heat oven to 200 for keeping prepped pancakes warm.
7. Some folks won't want syrup with their pancakes so as to be able to taste the pecans.
INGREDIENTS
1 cup unbleached all-purpose flour
2 tsp granulated sugar
1/2 tsp table salt
1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup buttermilk
1/2 cup milk (plus an extra tablespoon or so if batter is too thick)
1 large egg, separated
2 tablespoons unsalted butter, melted
1/2 tsp vanilla
1/4 cup pecans, toasted and chopped fine (or for a bigger crunch, leave chunks)
vegetable oil (for brushing griddle; optional)
PREPARATION
Toast the pecans ahead of time by placing them in 350 oven for 8 minutes--much less time if pecans are in small pieces!
1. Mix dry ingredients in medium bowl. Set aside.
2. Pour buttermilk and milk into 2-cup Pyrex measuring cup.
3. Gently heat up milk mixture so it is *at most* room temperature. (Hopefully this will prevent the melted butter from congealing when it's added later.)
4. Separate an egg. Whisk in egg white. Put yolk aside.
5. In a small bowl, melt the butter and gently temper the egg yolk by stirring in a bit of the melted butter at a time.
6. When the yolk and butter are combined, stir into room temperature milk mixture.
7. Dump wet ingredients into dry ingredients all at once; whisk until just mixed. Fold in pecans.
8. Meanwhile, heat griddle or large skillet over strong medium-high heat. Brush griddle generously with oil (if you need oil).
9. When water splashed on surface confidently sizzles, pour batter, about 1/4 cup at a time, onto griddle, making sure not to overcrowd.
10. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer.
Published January 1, 1996.
NOTES:
1. This batter serves four perfectly for a light weekday breakfast. You can double the recipe for weekend pancake making, when appetites are larger.
2. Don't turn on the griddle or pan until after the batter is mixed. This gives the gluten a chance to rest and yields a more tender pancake.
3. The original recipe didn't call for vanilla but Liz added at least 1/2 tsp.
4. If you happen to be using salted butter or buttermilk, you may want to cut back a bit on the salt.
5. If you don’t have any buttermilk, mix three-quarters cup of room temperature milk with one tablespoon of lemon juice and let it stand for five minutes. Substitute this “clabbered milk” for the three-quarters cup of buttermilk and one-quarter cup of milk in this recipe. Since this milk mixture is not as thick as buttermilk, the batter and resulting pancakes will not be as thick.
6. Pre-heat oven to 200 for keeping prepped pancakes warm.
7. Some folks won't want syrup with their pancakes so as to be able to taste the pecans.
INGREDIENTS
1 cup unbleached all-purpose flour
2 tsp granulated sugar
1/2 tsp table salt
1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup buttermilk
1/2 cup milk (plus an extra tablespoon or so if batter is too thick)
1 large egg, separated
2 tablespoons unsalted butter, melted
1/2 tsp vanilla
1/4 cup pecans, toasted and chopped fine (or for a bigger crunch, leave chunks)
vegetable oil (for brushing griddle; optional)
PREPARATION
Toast the pecans ahead of time by placing them in 350 oven for 8 minutes--much less time if pecans are in small pieces!
1. Mix dry ingredients in medium bowl. Set aside.
2. Pour buttermilk and milk into 2-cup Pyrex measuring cup.
3. Gently heat up milk mixture so it is *at most* room temperature. (Hopefully this will prevent the melted butter from congealing when it's added later.)
4. Separate an egg. Whisk in egg white. Put yolk aside.
5. In a small bowl, melt the butter and gently temper the egg yolk by stirring in a bit of the melted butter at a time.
6. When the yolk and butter are combined, stir into room temperature milk mixture.
7. Dump wet ingredients into dry ingredients all at once; whisk until just mixed. Fold in pecans.
8. Meanwhile, heat griddle or large skillet over strong medium-high heat. Brush griddle generously with oil (if you need oil).
9. When water splashed on surface confidently sizzles, pour batter, about 1/4 cup at a time, onto griddle, making sure not to overcrowd.
10. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer.
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