Giant Pecan Buckwheat Pancake With Brown Butter Sauce Recipes

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BUCKWHEAT PANCAKES WITH BUTTER-PECAN SYRUP



Buckwheat Pancakes with Butter-Pecan Syrup image

These syrup topped wholesome pancakes can be on the table in 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 5

Number Of Ingredients 12

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

Steps:

  • In 1-quart saucepan, melt butter over medium heat. Cook pecans in butter, stirring frequently, until browned. Stir in syrup; heat until hot. Remove from heat; keep warm.
  • Heat griddle to 375°F or heat 12-inch skillet over medium heat. Grease with canola oil if necessary (or spray with cooking spray before heating).
  • In medium bowl, beat egg with egg beater or wire whisk until fluffy. Beat in remaining pancake ingredients except bran just until smooth. For each pancake, pour about 3 tablespoons batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Sprinkle each pancake with 1 teaspoon bran. Turn; cook other sides until golden brown.
  • Top each serving (2 pancakes) with about 2 tablespoons syrup.

Nutrition Facts : Calories 340, Carbohydrate 48 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 17 g, TransFat 0 g

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