Pecan Pancakes with Muscadine Syrup
Yields: 12 small pancakes
 
Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons light brown sugar
  • ½ teaspoon salt
  • ¾ cup chopped pecans, toasted
  • 1 cup milk
  • 2 large eggs, separated
  • ¼ cup unsalted butter, melted
  • ¼ cup vegetable oil Additional butter (optional)
  • 1 recipe Muscadine Syrup (Recipe follows.)
Instructions
  1. In a medium bowl, combine flour, brown sugar, salt, and pecans. Set aside.
  2. In a separate bowl, combine milk, egg yolks, and butter. Add milk mixture to flour mixture, beating at medium speed with an electric mixer until smooth. Set aside.
  3. In another bowl and using clean beaters, beat egg whites at high speed until soft peaks form. Gently fold egg whites into flour mixture until combined.
  4. In a large nonstick skillet, heat 1 tablespoon vegetable oil over medium heat. Spoon ¼ cup batter for each pancake into skillet. Cook until lightly browned, 2 to 3 minutes per side. Repeat with remaining oil and pancake batter.
  5. Serve pancakes warm with additional butter and warm Muscadine Syrup.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/pecan-pancakes-muscadine-syrup/