2 c flour
2 T brown sugar
1/2 t salt
1 t baking powder
1/2 t baking soda
3/4 c finely chopped pecans, toasted if desired
1 c buttermilk
3/4 c milk
2 large eggs
1/4 c melted butter
In a mixing bowl, combine the flour, sugar, salt, baking powder, soda, and chopped pecans.
In another bowl, whisk together buttermilk and milk, eggs and melted butter. Blend into the dry ingredients just until all ingredients are moistened.
Heat large skillet over medium heat. When skillet is hot enough for a drop of water to sizzle, scoop pancake batter onto the skillet in about 1/4-cup portions, spreading slightly. When edges are rather dry and bubbles are popping and bottoms are nicely browned, about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.
Time: 30 minutes Serves: 6
Sometimes I just want a more substantial pancake. These fit the bill. I serve these with cherry sauce (under Accoutrements).