Candied Pecan Pancakes with Nutella Garnish
Easy to make, and so delicious!
NOTE: There is just nothing better than your own homemade buttermilk pancakes, filled with candied pecans. I have had this recipe for many years and you will love it to.
Ingredients:
- 1 2/3 cup buttermilk
- 1 teaspoon baking soda
- 3 egg yolks
- ¼ cup melted butter
- 1 teaspoon vanilla
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon sugar
- 3 egg whites
- Olive oil
- 1 1/2 cups whole pecans, divided
- 2 tablespoons sugar
- 1 jar Nutella
Cuisine: Italian
Yield: Makes 12 Pancakes
Rating: 
(1 votes, average: 1.00 out of 5)
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(1 votes, average: 1.00 out of 5)Loading...Instructions:
- Put buttermilk in a 2-cup bowl and add the baking soda, mixing with a fork to dissolve. Let stand for about 5 minutes. Beat the egg yolks until fluffy and add the butter and vanilla. Add the buttermilk mixture to the egg yolk mixture and whisk together.
- Mix the flour, baking powder, salt, and sugar in a large bowl. Slowly add the wet ingredients to the dry ingredients, mixing together until both are incorporated and smooth. Beat the egg whites until stiff and fold into the batter. Let batter stand 5 minutes.
- Place pecans in dry skillet and heat to medium heat. Sprinkle the sugar over the pecans and stir constantly, about 2 minutes, until the pecans become sugar glazed. Remove pecans from the pan and set aside. Add 3/4 cup of the candied pecans to the batter and gently fold in.
- Make pancakes in large lightly oiled skillet. Turn heat to medium-high and pour in ¼ cup batter. Cook pancakes on one side until bubbles appear on surface, then turn and cook on the other side until golden brown. Serve 3 pancakes on a plate, top with a dollop of Nutella, and garnish with the remainder sugar glazed pecans. (Nutella can be heated in microwave about 5 seconds for smooth consistency.) Makes 12 large pancakes.