Pecan Griddle Cakes with Orange Butter
For pancakes, sift flours, brown sugar, baking powder and salt into a mixing bowl.
In a large bowl, whisk together 2 cups milk, egg, egg white
and butter. Whisk dry ingredients into liquid ones. If batter seems too thick,
add 1/4 c. milk. Mix in pecans.
Working in batches, pour batter onto hot skillet by scant 1/4 cupfuls. Cook until bubbles appear and bottoms of pancakes are golden, about 3 minutes.
Turn and cook until golden on other side, about 2 minutes. Transfer to a baking sheet and keep warm in oven. Continue until all batter has been used.
Serve with orange butter and warmed maple syrup.
Makes 12 pancakes (6" each).
Back to Pancake Recipes