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Buttermilk Cinnamon Pancakes (with Pecans)

I have to give credit to my Dad for teaching me everything there is to know about the pancake. Not only would he (claim) to get up at 7:00 a.m. on the weekends to make my brother and I pancakes but while we ate them (3 hours later) he’d remind us that next time we should get up at 6:30 A.M. and make pancakes. “Breakfast gives you strength…Look at me. I woke up, ate, worked in my garden, read the paper – and you two were sleeping.” Typical.Indian.Dad.

The thing that I love most about the whole thing – he’d always say that but never once made us actually get up. It’s because he loves, I mean loooooves making breakfast. It’s probably where I get it from (if you haven’t noticed this is my third breakfast recipe in less than 2 months). This is my favorite breakfast item to make and I’ve created my own recipe (using my Dad’s, Aunt Jemima’s and my love for Half & Half) to master this pancake.

You can add any extra ingredients to these pancakes, here I’ve used pecans; but I’ve also used chocolate chips, blue berries, and sometimes I just like them plain.

Here I’m sharing my (not-so) SECRET recipe for a very delish pancake (courtesy of my Dad and I):

Ingredients:

2 cups of pancake mix (I use Aunt Jemima’s)
1 cup of Half & Half
¾ cup of milk
1 teaspoon of ground cinnamon
½ teaspoon of ground nutmeg
½ cup of pecan pieces (optional)

1. Whisk together pancake mix, Half & Half, milk, ground cinnamon and nutmeg in bowl. Stir in pecans if you’d like.

2. Pour ½ cup of mix onto a non-stick pan that is set on low-medium heat.

3. Cook one side till it “looks dry”/bubbles. Then flip.

4. Cook other side for a few minutes. Continue to cook both sides till golden brown.

5. Garnish with favorite toppings (fruit, whipped cream, pecans).

6. Serve with syrup and butter.

Makes 8 pancakes.

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