|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 58g||74%|
|Saturated Fat 16g||79%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 5g||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
- 2 cups flour
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup finely chopped pecans (toasted if desired)
- 1 cup buttermilk
- 3/4 cup milk
- 2 large eggs (separated)
- 1/4 cup melted butter
- 2 tablespoons vegetable oil
- Optional: 1/2 cup pecan halves (or fruit for garnish)
In a mixing bowl, combine the flour, sugar, salt, baking powder, soda, and chopped pecans.
In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened.
Beat egg whites in another bowl until stiff peaks form. Fold into the batter until well incorporated.
Heat a small amount of oil in a large skillet over medium heat. When skillet is hot enough for a drop of water to sizzle, scoop pancake batter onto the skillet in about 1/4-cup portions, spreading slightly. When edges are rather dry and bubbles are popping and bottoms are nicely browned, about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.
Serve hot with butter and syrup and garnish with pecan halves or fruit, if desired.