Raspberry Pecan Pancake Recipe

1 cup all-purpose flour
1/2 cup ground pecans
1/4 cup granulated sugar
1 1/4 tsps. baking powder
1/4 tsp. baking soda
1 1/4 cups buttermilk (or l 1/4 cup milk including 3/4 tbsp. lemon juice or vinegar)
1/4 cup butter, melted
2 medium eggs
1 tsp. lemon zest (or lemon juice)
1 cup fresh raspberries

Choose a Sauce Recipe:

GO to Raspberry Sauce and Syrup Recipes for Pancakes

Directions

In a bowl, whisk together the flour, pecans, sugar, baking powder and baking soda.

In another bowl, whisk together the buttermilk, butter, eggs, and lemon zest (or juice).

Gently stir the wet ingredients into the flour mixture, just until combined.

Gently, so as not to break the raspberries up too much, stir in the fresh raspberries, just until combined.

Spoon about 1/4 cup of pancake batter into a greased pan over medium heat. Cook until tops are speckled with bubbles and underside is golden brown. Turn and cook other side until golden brown.

*Note - If pancake batter appears too thin, add a little more flour as needed.

Repeat with remaining batter.

Tip: Keep pancakes in a warm (200ͬ F) oven until all the pancakes are done.

Serve warm with raspberry sauce.

(I used this quick and easy raspberry sauce)

Makes about 12 pancakes.