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Buckwheat Pancakes with Butter-Pecan Syrup
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Prep Time:
25 minutes
Total Time:
25 minutes
Quick and delicious pancakes drizzled with syrup ready in 25 minutes!
Ingredients:
  • 1 tablespoon butter or margarine
  • 3 tablespoons chopped pecans
  • 1/2 cup maple-flavored syrup
  • 1 egg
  • 1/2 cup buckwheat flour
  • 1/2 cup whole wheat flour
  • 1 cup milk
  • 1 tablespoon sugar
  • 2 tablespoons canola oil
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • Whole bran or wheat germ, if desired
Instructions:
  • Melt butter in a saucepan over medium heat. Cook pecans in butter until browned, stirring frequently. Stir in syrup and heat until hot. Remove from heat and keep warm.
  • Preheat the griddle to 375°F or warm a 12-inch skillet over medium heat, then grease with canola oil if needed or spray with cooking spray before heating.
  • In a medium bowl, whisk the egg until fluffy. Mix in all pancake ingredients except bran until smooth. Pour about 3 tablespoons of batter onto a hot griddle for each pancake. Cook until puffed and dry around edges, then sprinkle each pancake with 1 teaspoon of bran. Flip and cook until golden brown on both sides.
  • Drizzle each serving of 2 pancakes with 2 tablespoons of syrup.

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