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Hands-on Time
30 Mins
Total Time
45 Mins
Yield
Makes about 18 pancakes

How to Make It

Step 1

Stir together first 4 ingredients in a large bowl. Whisk together buttermilk and next 5 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in toasted pecans. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Cream Cheese Anglaise.

Step 2

Note: When using a griddle, heat it to 350°.

Step 3

Tip: For tender pancakes, don't overmix the batter; it should be lumpy.

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