Yield: 12 pancakes
|1 \N||(3-oz) can pecans|
|1½ cup||Quick-cooking oats, uncooked|
|½ cup||All-purpose flour|
|1 teaspoon||Baking soda|
|2 \N||Large eggs|
|1 tablespoon||Salad oil|
|1 cup||Maple or maple-flavor syrup|
|¼ teaspoon||To 1/2 t 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 salad 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 took 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.
Makes about 12 pancakes.
Good Housekeeping/May'94/scanned & fixed by DP & GG