Pecan Pancakes

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 1/8 cups milk (use more for thinner batter)
• 1 large egg, lightly beaten
• 1/2 cup chopped toasted pecans
• 2 to 4 (4 1/2- to 5-inch) heavy metal cookie cutters

Preparation

1. Combine flour and next 3 ingredients in a bowl; whisk in 1 1/8 cups milk and egg, whisking until mixture is blended. Stir in pecans.
2. Grease heavy metal cookie cutters lightly, and place on hot (375°), lightly greased griddle. Pour pancake batter (approximately 2 tablespoons) into each cutter. Using tongs, remove cutters after 1 minute (cutters will be hot); cook pancakes 2 more minutes. Turn pancakes over, and cook 2 to 3 more minutes or until done.