Make Pancake Tuesday or any slow Saturday special with this simple, approachable recipe that elevates classic pancakes into a crunchy, creamy treat. Originally shared on IrishCentral the method keeps the batter light while the toasted pecans add texture and a nutty depth that pairs perfectly with maple syrup.
Ingredients:
- 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
- Pinch salt
- 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
Method:
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 the pancakes until the tops are covered with bubbles and the edges look cooked, about 2 minutes. Turn and cook the other sides. Mix the crème fraîche with vanilla and serve immediately with pancakes.
Check out another great Irish pancake recipe.
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