Happy Valentine’s Day Eve!
What will you be doing for Valentine’s Day? (Even if you don’t have a sweetie in your life, under my “celebrate every opportunity you get” philosophy, I still think you should commemorate the occasion!)
Hubby and I are looking forward to a quiet Valentine’s Day at home tomorrow, just spending time together watching movies and playing board/card games. We’ll avoid the crowds and eat at home (hubby has requested salmon).
Yesterday, hubby and I decided to have a bit of a pre-celebration with some Pecan Pancakes. Hubby’s personal philosophy is to never say no to pancakes 😉 and when I made them yesterday, I had a hankering to add some pecans to them.
Because, you know, yesterday, I felt like a nut! 😉 (Go on, take 31 seconds from your day and watch — it’ll make you smile!)
I usually have buttermilk on hand, so when I make pancakes, I tend to make buttermilk pancakes based on the recipe from my Betty Crocker Big Red cookbook. Making pancakes from a pancake or baking mix is yummy, too — if you make it from a baking mix (such as Bisquick, Jiffy, or Pioneer), I suggest you make the Bisquick Ultimate Melt-in-Your-Mouth Pancake version, which live up to their name. 🙂
I first got the idea of making Pecan Pancakes when hubby and I stopped and ate a waffle house on our way back from a trip to Hot Springs, AR. Pecan waffles were on the menu and I gave it a try — delicious! Pecans in pancakes or waffles, when eaten with some sugar-free syrup (hubby and I love Mrs. Butterworth’s Sugar Free syrup), is comfortingly reminiscent of pecan pie.
Although pecans taste indulgent, they aren’t a complete disaster nutritionally. As Wikipedia tells us:
Clinical research published in the Journal of Nutrition (September 2001) found that eating about a handful of pecans each day may help lower cholesterol levels similar to what is often seen with cholesterol-lowering medications. Research conducted at the University of Georgia has also confirmed that pecans contain plant sterols, which are known for their cholesterol-lowering ability. Pecans may also play a role in neurological health. Eating pecans daily may delay age-related muscle nerve degeneration, according to a study conducted at the University of Massachusetts and published in Current Topics in Nutraceutical Research.
While I could stir the pecans into the batter, I prefer to sprinkle them on just before I flip the pancakes. That way, the pecans toast up, which brings out the flavor.
TIP: To keep pancakes warm without getting soggy, place in a single-layer on a cookie sheet lined with paper towel or a clean, lint-free cloth and keep in the oven on the “warm” setting.
So the next time you get a hankering for pancakes, treat yourself to some Pecan Pancakes — they taste as yummy as they smell!
Buttermilk Pecan Pancakes (Makes 9 to 11 pancakes, depending upon size)
- 1 egg (or 1/4 cup egg substitute)
- 1 tablespoon sugar (white or brown — I use white)
- 2 tablespoons vegetable oil (I use canola)
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup all-purpose flour
- 1 cup buttermilk
- Chopped pecans
- In medium-sized bowl or 4-cup liquid measure, mix together egg, sugar, salt, baking powder, baking soda, and oil.
- Stir in flour and buttermilk just until combined. Mixture will be thick and somewhat lumpy; just make sure it is all moistened.
- Lightly oil or spray a non-stick skillet or griddle and heat over medium heat. When surface is hot (a drop of water sizzles and evaporates), pour batter (3 to 4 tablespoons at a time) onto hot skillet or griddle. Cook over medium heat (adjust heat as necessary) until bubbly on top and puffed and dry around the edges (generally one to three minutes). Sprinkle with pecans just before flipping. Flip pancake and cook until golden brown (usually another minute or two).
- Refrigerate or freeze leftovers.