Net wt 15.6 oz (443 g). Makes 20 to 24 pancakes.
Made for slow weekends. Toasted pecans, brown sugar, and cinnamon vanilla sugar give these buttermilk pancakes a soft praline flavor. A little nutmeg rounds it out.
Whisk in buttermilk, eggs, and melted butter, let the batter rest a few minutes, and cook until golden. Serve with butter and warm syrup.
Pecans in every bite
Fluffy buttermilk texture
Makes a full family breakfast
2 cups buttermilk (or 2 cups milk + 2 tbsp vinegar)
2 eggs
¼ cup melted butter
Mix the batter. Pour the entire pouch into a large bowl. Add the buttermilk, eggs, and melted butter. Stir until just combined. Lumps are OK. Let rest 5 minutes.
Heat the griddle. Heat a greased griddle or skillet to 375°F. Pour ¼ cup batter per pancake.
Cook and flip. Cook for 2 to 3 minutes, until bubbles form on the surface. Flip and cook for 1 to 2 more minutes, until golden.
Don't overmix. A few lumps keep pancakes light. Overmixing makes them tough.
No buttermilk? Stir 2 tbsp vinegar or lemon juice into 2 cups milk and let it sit 5 minutes.
Test the griddle. A drop of water should sizzle and dance. If the first pancake browns too fast, lower the heat.
Keep them warm. Hold finished pancakes on a baking sheet in a 200°F oven while you cook the rest.
Enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), pecans, brown sugar, cinnamon vanilla sugar (cane sugar, cinnamon, vanilla extract), baking powder (cornstarch, sodium bicarbonate, sodium aluminum sulfate, monocalcium phosphate), baking soda, smoked sea salt, nutmeg.
Contains: Wheat, Tree Nuts (Pecans). Produced in a facility that also processes wheat, soy, milk, tree nuts, and eggs.
Store in a cool, dry place. Best if used by the date on the pouch.
Net wt 15.6 oz (443 g). Makes 20 to 24 pancakes.
Made for slow weekends. Toasted pecans, brown sugar, and cinnamon vanilla sugar give these buttermilk pancakes a soft praline flavor. A little nutmeg rounds it out.
Whisk in buttermilk, eggs, and melted butter, let the batter rest a few minutes, and cook until golden. Serve with butter and warm syrup.
Pecans in every bite
Fluffy buttermilk texture
Makes a full family breakfast
2 cups buttermilk (or 2 cups milk + 2 tbsp vinegar)
2 eggs
¼ cup melted butter
Mix the batter. Pour the entire pouch into a large bowl. Add the buttermilk, eggs, and melted butter. Stir until just combined. Lumps are OK. Let rest 5 minutes.
Heat the griddle. Heat a greased griddle or skillet to 375°F. Pour ¼ cup batter per pancake.
Cook and flip. Cook for 2 to 3 minutes, until bubbles form on the surface. Flip and cook for 1 to 2 more minutes, until golden.
Don't overmix. A few lumps keep pancakes light. Overmixing makes them tough.
No buttermilk? Stir 2 tbsp vinegar or lemon juice into 2 cups milk and let it sit 5 minutes.
Test the griddle. A drop of water should sizzle and dance. If the first pancake browns too fast, lower the heat.
Keep them warm. Hold finished pancakes on a baking sheet in a 200°F oven while you cook the rest.
Enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), pecans, brown sugar, cinnamon vanilla sugar (cane sugar, cinnamon, vanilla extract), baking powder (cornstarch, sodium bicarbonate, sodium aluminum sulfate, monocalcium phosphate), baking soda, smoked sea salt, nutmeg.
Contains: Wheat, Tree Nuts (Pecans). Produced in a facility that also processes wheat, soy, milk, tree nuts, and eggs.
Store in a cool, dry place. Best if used by the date on the pouch.
