Buttermilk Pecan Pancakes

Ingredients

• 1 1/2 cups pecan halves
• 1 1/2 cups all-purpose flour
• 2 tablespoons light brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine salt
• 1 3/4 cups buttermilk
• 2 large eggs
• 4 tablespoons unsalted butter, melted, plus more for the griddle
• Cane syrup or maple syrup, for serving

Before you cook

• Toast the pecans in a dry skillet over medium heat for five minutes until fragrant, then cool them.
• Grind 1/2 cup of the toasted pecans to a coarse meal in a food processor and chop the rest by hand.
• Whisk the ground pecans, flour, brown sugar, baking powder, baking soda and salt together in a large bowl.
• Beat the buttermilk, eggs and melted butter together in a second bowl.
• Fold the wet mixture into the dry ingredients along with half the chopped pecans, stopping while lumpy.

Steps

1. Heat a griddle over medium heat and grease it with butter.
2. Pour 1/3 cup of batter per pancake onto the griddle.
3. Sprinkle a few of the reserved chopped pecans over each wet surface.
4. Cook until bubbles break across the top and the rim looks set, about two minutes.
5. Flip the pancakes so the nuts toast against the hot griddle.
6. Cook for 90 seconds more, then move them to warm plates.
7. Pour cane syrup over the stacks and scatter any remaining pecans on top.