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Nutrition Facts
Serving Size 1 (215g) Recipe makes 5 servings
Calories 464
Calories from Fat 224		(48%)
Amount Per Serving		%DV
	Total Fat 25.0g	38%
	Saturated Fat 4.2g	20%
	Monounsaturated Fat 9.9g
	Polyunsaturated Fat 9.4g
	Trans Fat 0.0g
Cholesterol 92mg		30%
Sodium 738mg		30%
Potassium 286mg		8%
Total Carbohydrate 53.8g		17%
	Dietary Fiber 2.4g	9%
	Sugars 31.4g
Protein 9.7g		19%
detailed view... how is this calculated?

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Recipe #283068 | 25 min | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Sarah_Jayne
Jan 30, 2008

These were made for the Ready Steady Cook #11 contest. These are a real treat for any pancake fans with a real sweet tooth. The batter is a thinner type of pancake batter.

SERVES 5 (change servings and units)

Ingredients

1 cup all-purpose flour, white
2 tablespoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 eggs
2 cups 2% low-fat milk
1/4 cup vegetable oil
1/2 cup pecans, finely chopped
10 pecan halves, to garnish
5 strawberries
1/4 cup honey
2 teaspoons raspberry preserves

Directions

1
Combine flour, baking powder, sugar, sale and cinnamon in a bowl.
2
In a separate bowl, mix together the eggs, milk and oil until they are combined.
3
Pour the bowl of liquid ingredients into the bowl of dry ingredients and mix until it is a smooth and creamy batter without lumps.
4
Stir in the finely chopped pecans.
5
Heat a griddle and once hot drop the batter in equal portions onto the griddle. Turn the pancakes when the edges are golden brown and bubbles start to appear in the middle.
6
Once all the pancakes are cooked, stack them up into equal stack on five plates (or more or less depending on how many pancakes you like at a time).
7
Place two pecans in the middle of each top pancake.
8
Slice one strawberry per pancake stack and arrange the slices around the two pecans.
9
Place the 1/4 cup honey in the microwave for between 25 and 30 seconds being careful not to touch the hot honey with your fingers when you take it out.
10
Stir two teaspoons of the raspberry preserves into the hot honey until they are combined. Let cool for 30 seconds.
11
Drizzle the raspberry honey over the pancakes and serve.

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Featured Reviews for This Recipe

From: Kitchen Witch Steph

On Jul 6, 2008

My daughters adored the title of this recipe so that is one of the reasons I made this recipe. I was also craving something with pecans. These worked out well for our morning breakfast. I subbed 1/3 of the flour for whole wheat. I only used half the sugar/honey and used coconut oil. I thought 2 tablespoons of baking powder was overkill and used only half. I only used a little over half the milk either...and I am glad because the batter was almost too thin. But the pancakes tasted great!. Loved the nuttiness. We will make them again for sure. Also, I skipped the honey and raspberry topping. I kinda thought the kids would pass on it and it was one extra thing to do when serving it with a bottle of maple syrup was so quick. Thanks for sharing! Made for my Babes for ZWT4.

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From: evelyn/athens

On Jul 1, 2008

Really excellent - nicely spiced and a surprising crunch and nuttiness from the pecans. The batter is on the thin side but I just added 1/2 cup more flour and that was fine with the amount of baking powder. I enjoyed the hot honey/raspberry preserves mixture, my kids went for maple syrup.

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From: Linda's Busy Kitchen

On Oct 16, 2008

I used whole wheat flour and Splenda, and added a small container of raspberries in with the mix to whip these up, and they were great! What a lovely breakfast for me this morning. I halved the recipe where it is just my DS and I. I enjoyed them so much in fact, they are headed to my favorites right now! Thank you for sharing Sarah! Made for Zaar Stars Tag Game Linda

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From: momaphet

On Jul 6, 2008

I will often rate something I like a lot 4 stars and then if I find myself thinking about what it was I ate or making it again and again, bumping it up to 5. I made these pancakes yesterday morning and my DH and I were debating 4 & 5 stars, looked like a 4, but as I started to make breakfast this morning, without really thinking about it I said " I sure could use some more of those pecan pancakes" - 5 STARS! I used half white and half whole wheat pastry flour which really compliments the pecans, bumped up the cinnamon and added vanilla extract. My milk was a mixture of non-fat and 1/2 & 1/2. We had eaten our first few when I realized I hadn't added the oil! They tasted fine without it and they didn't stick - so I guess with as thin as they are the fat from the milk was all they needed. This batter is very thinn but that was ok, you just have to stir before you pour, because the nuts sink. DH had his with sugarfree maple syrup. I mixed honey and jam into some soft butter until I got a flavor balance I like and added a little bit of fresh lemon juice which kept the flavor bright but took the edge off the sweetness. Thank you Sarah_Jayne for posting this wonderful recipe. Reviewed by a Chic Chef for ZWT 4 Family Picks

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