Pecan Pancakes Recipe

                
My favorite plain pancake recipe is the Joy of Cooking recipe for plain flapjacks/pancakes. This time around, I decided to try their buttermilk pancakes recipe, and added some chopped toasted pecans.
Pecan Pancakes
Ingredients
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 T white sugar
1 large egg
1 cup buttermilk (I ran out, so I used 1 cup of milk + 1 T lemon juice)
1 tsp vanilla extract
3 T unsalted butter, melted (plus a bit extra for greasing the griddle)
1/2 cup chopped, toasted pecans
In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. In a separate bowl, whisk together the egg, buttermilk, vanilla, and melted butter. Add the egg mixture to the flour mixture  and stir or whisk just until combined, being careful not to overmix.
<h3>Directions</h3>
Heat a frying pan or griddle over medium high heat and brush with a little bit of melted butter. Pour about 1/4 cup of batter onto the pan for each pancake, spacing the pancakes to give them some room. Cook until the bottoms are browna nd bubbles start to appear on the top surfaces of the pancakes (2-3 mins). Sprinkle each pancake with the chopped pecans and flip over. Cook another 1-2 minutes, until cooked through and golden on the other side.
Repeat with the rest of the batter. Serve with butter and maple syrup.
Makes about 8 4-inch pancakes.