MAKES 12 PANCAKES
This recipe comes to us courtesy of Louisiana Cookin’ Magazine.
Steen’s Cane Syrup and Pecan Butter
- 1/2 cup softened butter
- 1/3 cup Steen’s Cane Syrup
- 2 tablespoons chopped pecans
Blend ingredients well with a wire whisk and allow to sit at room temperature, away from heat, until pancakes are cooked.
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 3 eggs
- 2 tablespoons vegetable oil
- 1 tablespoon Steen’s Cane Syrup
Place the dry ingredients in a mixing bowl and whisk slightly to combine.
Add buttermilk, eggs, vegetable oil, and cane syrup to the bowl.
Whisk these wet ingredients into the flour mixture, just until the batter is smooth. Spread 2 tablespoons vegetable oil into a cast-iron skillet or a flat nonstick electric griddle, over medium-high heat.
Pour batter 1/4 cup at a time onto the hot griddle. When the batter bubbles on top, turn and cook second side until golden brown.
Remove and spread a small amount of the cane syrup and pecan butter on top of each pancake, and then stack three high, with a dollop of butter on top.