Buttermilk pancakes

Yield: 12 pancakes

Measure Ingredient
3 ounces Pecans; optional
2 cups Buttermilk
1½ cup Oats; uncooked
½ cup Flour
1 tablespoon Confectioners'sugar
1 tablespoon Oil
1 cup Maple syrup
1 teaspoon Baking soda
½ teaspoon Salt
2 larges Eggs
¼ teaspoon Ground cinnamon
\N \N Grapes and strawberries for garnish



ABOUT 40 MINUTES BEFORE SERVING: 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 T 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 oil. Pour batter by ¼ cups into hot skillet, making 2 or 3 pancakes at 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.

Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.

Sylvia's comments: this is a great pancake recipe, but let the batter sit awhile before using and DON'T waste syrup on the cakes, just load 'em up with butter and brown sugar. Complements the nutty taste wonderfully, even though I didn't use the pecans.

Posted 08-11-94 by LAWRENCE KELLIE on F-Cooking Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 12-06-94

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