These pecan pancakes make the perfect Sunday morning feast. Don’t forget the maple syrup!
1 cup all-purpose flour
1/2 cup finely chopped pecans, toasted
1 1/2 tablespoons granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup buttermilk
2 tablespoons canola oil
1 large egg
Maple Syrup, for serving
1/2 teaspoon vanilla extract
1 cup Creme Fraiche, for serving
1. Whisk together first 6 ingredients until well combined.
2. Whisk together buttermilk, oil, and egg in a bowl; add to flour mixture in 3 parts, stir until lightly combined but not overworked.
3. Pour about 1/4 cup batter for each pancake onto a hot, lightly greased non stick large skillet. Cook pancakes until tops are covered with bubbles and edges look cooked about 2 minutes. Turn and cook other sides. Mix Creme Fraiche with vanilla and serve immediately with pancakes.