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Buttermilk Pancakes

Chef admin | Restaurant

Everyone's talking "back to basics." What could be more down-home than fluffy hot pancakes with warm maple syrup?

  • Serves: Yields 12
  • Vegetarian: ---
  • Preparation Time: 20 minutes
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Crepes and Pancakes
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe

    Ingredients

    • 1/2 tsp. Salt
      1 tsp. Baking Soda
      1/2 cup All-purpose flour
      1.5 cups uncooked Quick-cooking oats
      2 cups Buttermilk
      1 tblsp. Salad oil
      3 oz. Pecans
      1 cup Maple or Maple-Flavor Syrup
      1/3 tsp. ground Cinnamon
      2 lg. Eggs
      Confectioners' sugar
      For garnish Grapes or strawberries

    Directions

    1. 1) In nonstick 12-inch skillet over medium-high heat, cook pecans until golden brown. Cool pecans slightly; coarsely chop.

      2) In large bowl, combine buttermilk, oats, flour, baking soda, salt, eggs, and 1 tablespoon confectioners' sugar and stir just until flour is moistened; stir in toasted pecans.

      3) Over medium heat, heat same skillet until hot; brush lightly with salad oil. Pour batter by 1/4 cups into hot skillet, making 2 or 3 pancakes at a time. Cook until tops are bubbly and bubbles burst; edges will look dry. With pancake turner, turn and cook until undersides are golden; place on warm platter; keep warm. Repeat until all batter is used, brushing skillet with more salad oil if necessary.

      4) In small saucepan over medium heat, heat maple syrup until very warm. In cup, mix cinnamon with 1 tablespoon confectioners' sugar. Sprinkle pancakes with cinnamon-sugar; serve with warm maple syrup. Garnish platter with fruit.

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