I couldn’t have possibly timed this post any better!!
One of my college bffs, Megan (how’d you know?), is visiting this weekend and she’s just nuts for pecans!! (sorry, couldn’t resist). We went to school at the University of Virginia and there are plenty of great breakfast places around there with amazing pecan pancakes (shout-out to the Tavern!). I wanted to make these good enough so that any Southern cook would love them, but also with an SYTYCP touch – I think you’ll enjoy them.
Make sure you use the buttermilk and brown sugar in the recipe. Buttermilk is an essential southern ingredient and the brown sugar really highlights that nutty pecan flavor that you get in pecan pie. I also added some extra pecan-depth by layering homemade pecan butter on each pancake.
The pancakes are really rich but still fluffy and amazingly light, and the toasted pecans add a satisfying crunch to each bite. The pancakes are mildly sweet – I tried them with some powdered sugar and topped with a little honey – both options are delicious. All in all, I’m pretty happy with how these turned out.
4 out of 5 stackies: