I am not sure if Texas is the pecan capital or not but they sure have a ton of trees here and Texans are very proud of their nuts. They are know as “gold in a shell” for us non native folks…..expensive and expensive. Need I say more. Trees here are everywhere and if you live in town with them you know you can pick them off the ground….in a public place of course or asking a property owner if you can collect from them. With a little effort and sometimes a big mess you can acquire a nice sack full of shelled ready to eat pecans. This is one of many delights I have come up with using these little jewls.
I created these spice flavored pancakes and with the butter pecan syrup it is a wonderful winter treat. You can serve this with sliced bananas too.
Recipe is for 2-4 folks
- 1/4 cup butter
- 2 cups good syrup
- 1 cup pecans broken up….kind of large pieces
To start butter pecan syrup. Melt butter in a sauce pan, add nuts cooking a few minutes on medium heat. Make sure the butter does not burn, the nuts will start to brown and smell nutty. At this point add the syrup and turn down the heat to medium low. Allow this to continue to heat up while making pancakes. If it starts to bubble turn the heat down some more. Stir now and again so nothing burns and everything stay blended well.
- 1 1/2 cups flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cup milk
- 1 egg
- 1/8 teaspoon nutmeg
- 1/8 cinnamon
- 1/8 cloves
- 3 tablespoons melted butter
In a bowl mix all dry ingredients. Make a well in the center and add milk and egg, and butter. Stir until smooth.
Heat a flat griddle pan or two, add a 1/2 teaspoon cooking oil to pan and with a paper towel smear it around to coat. Making sure the griddle pan is hot pour in 1/4-1/2 cup batter for each pancake. Brown on both sides. You can keep warm in the oven or place a sheet of foil on top while cooking the other pancakes. Place on plate and pour desired amount of pecan syrup on top and some sliced bananas.
As always we hope you enjoy.