Ingredients Jump to Instructions ↓

  1. 1 can(s) (3 ounces)

  2. pecans

  3. 2 cup(s) buttermilk

  4. 1 1/2 cup(s) quick-cooking oats , uncooked

  5. 1/2 cup(s) all-purpose flour

  6. 1 teaspoon(s) baking soda

  7. 1/2 teaspoon(s) salt

  8. 2 large eggs

  9. Confectioners' sugar

  10. 1 tablespoon(s) salad oil

  11. 1 cup(s) maple or maple-flavor syrup

  12. 1/4 teaspoon(s) ground cinnamon , or more, to taste

  13. Grapes and strawberries , for garnish

Instructions Jump to Ingredients ↑

  1. In nonstick 12-inch skillet over medium-high heat, cook pecans until golden brown. Cool pecans slightly; coarsely chop.

  2. In large bowl, combine buttermilk, oats, flour, baking soda, salt, eggs, and 1 tablespoon confectioners' sugar and stir just until flour is moistened; stir in toasted pecans.

  3. Over medium heat, heat same skillet until hot; brush lightly with salad oil. Pour batter by 1/4 cups into hot skillet, making 2 or 3 pancakes at a time. Cook until tops are bubbly and bubbles burst; edges will look dry. With pancake turner, turn and cook until undersides are golden; place on warm platter; keep warm. Repeat until all batter is used, brushing skillet with more salad oil if necessary.

  4. In small saucepan over medium heat, heat maple syrup until very warm. In cup, mix cinnamon with 1 tablespoon confectioners' sugar. Sprinkle pancakes with cinnamon-sugar; serve with warm maple syrup. Garnish platter with fruit.


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