posted by Mai 04-30-102 8:07 AM
Pecan Pancakes with Raspberry Butter
2 eggs
2 cups buttermilk
1/4 cup (1/2 stick) butter, melted
1-3/4 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup pecan halves
In medium bowl, lightly beat eggs with wire whisk. Add buttermilk and melted butter and whisk until smooth. Add dry ingredients and mix only until moistened. Stir in pecans. Heat large non-stick griddle or skillet until hot. Melt a little butter on griddle until bubbly but not brown. For each pancake, spoon about 1/4 cup batter onto griddle. Cook until bubbles form and edges are cooked. Turn and cook until second side is golden. Keep pancakes warm on platter in 200 degree oven while preparing remaining batter. Serve warm with raspberry butter.
Raspberry Butter:
1 pound butter
1 cup raspberry jam or marmalade
1/2 cup fresh raspberries
Soften butter in mixing bowl. Blend in jam or marmalade. Blend in fresh raspberries.
Note: Other fruits may be substituted for raspberries, such as mangos, grapes or tangerines