Sunday, November 22, 2009

Blueberry Pecan Pancakes

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A Sunday morning tradition in our home, these light and fluffy pancakes just melt in your mouth. You will never buy pre made pancake mix again, that's how easy this recipe is. Mmmmm I'm off to go indulge!




Ingredients

1 1/2 cups of all purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
3 Tbs. sugar
1 cup milk
3 eggs
1 Tbs. of good vanilla
4 Tbs. salted butter, melted and cooled
2 hand fulls of fresh blueberries
1 cup of pecan halves, toasted



Directions

Sift the flour, baking powder, salt and sugar into a bowl. Put milk, eggs, vanilla, and cooled melted butter into a mixer, I use a KitchenAid. Mix well. Add the sifted dry ingredients and mix gently. Do not over mix, mixture will be lumpy. Then fold in by hand 2 handfuls of fresh blueberries.

Heat skillet to med/high. Toast your pecans until fragrant. Transfer nuts to a separate bowl. Turn down skillet to med heat. Using a ladle scoop batter into the skillet cook for 1 min until bubbles start to form on the surface and the underside is golden brown. Flip the pancake over and finish cooking. Transfer to plate, butter each individual pancake. Top with toasted pecans, syrup and fresh blueberries. Serves 3 with a stack 4 medium pancakes each.

Enjoy!

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8 comments:

  1. See now... I was afraid to click here when I saw the title in my reader! And I was right! LOL!

    You totally just put my flaky pillsbury biscuits to shame! LOL!

    So... when does your book come out? ;-)

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  2. Oh yeah, we usually have pancakes on Sundays. Next week i am gonna try your recipe

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  3. This looks great, Laura! I can't wait to try over the holidays

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  4. Blueberries and pecans...two of my favorite breakfast items. I must try these pancakes!

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  5. Is it already noon? Oh well... time for some of your trusty, delicious pancakes! :)

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