Pecan Fluffy Cakes (Printable Version)
# What You'll Need:
→ Nuts
01 -
1 cup chopped pecans
→ Wet Items
02 -
2 eggs, large
03 -
1 teaspoon vanilla
04 -
2 cups buttermilk
05 -
1/4 cup melted unsalted butter, cooled
→ Dry Items
06 -
1/2 teaspoon salt
07 -
2 teaspoons baking powder
08 -
2 tablespoons brown sugar
09 -
1 teaspoon baking soda
10 -
2 cups all-purpose flour (240 g)
11 -
1 teaspoon cinnamon, ground
# Steps to Follow:
01 -
Make a hole in the dry stuff, pour in the wet mix, and stir gently till half mixed. Then add your pecans and fold them in. Let it chill for 10-15 minutes so it gets better.
02 -
Warm up a non-stick skillet or griddle on medium heat and add a bit of butter or spray so things don't stick.
03 -
Grab a big bowl and whisk the flour, brown sugar, baking powder, baking soda, cinnamon, and salt until everything looks even.
04 -
Scoop out about a quarter cup of batter onto your pan. Wait for bubbles and set edges, roughly 2 minutes. Flip and cook another 1 to 2 minutes till they’re golden.
05 -
In another bowl, beat the buttermilk, eggs, melted butter, and vanilla till smooth and combined.
06 -
Serve these warm and top however you like.
# Additional Tips:
01 -
Letting the batter sit wakes up the baking powder and softens the gluten which makes the pancakes super fluffy.
02 -
Keep the cooked pancakes cozy in a warm oven set between 150 and 200°F while you finish making the rest.