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1 (3-oz) can pecans Confectioners’sugar
2 c Buttermilk 1 tb Salad oil
1 1/2 c Quick-cooking oats, uncooked 1 c Maple or maple-flavor syrup
1/2 c All-purpose flour 1/4 ts To 1/2 t ground cinnamon
1 ts Baking soda Grapes and strawberries
1/2 ts Salt -for garnish
2 Large eggs
ABOUT 40 MINUTES BEFORE SERVING:
1. In nonstick 12-inch skillet over medium high heat, cook pecans
until golden brown. Cool pecans slightly; coarsely chop.
2. In large bowl, combine buttermilk, oats, flour, baking soda, salt,
eggs, and 1 T confectioners’ sugar and stir just until flour is
moistened; stir in toasted pecans.
3. Over medium heat, heat same skillet until hot; brush lightly with
salad oil. Pour batter by 1/4 cups into hot skillet, making 2 or 3
pancakes at time. Cook until tops are bubbly and bubbles burst; edges
will took dry. With pancake turner, turn and cook until undersides
are golden; place on warm platter; keep warm. Repeat until all batter
is used, brushing skillet with more salad oil if necessary.
4. In small saucepan over medium heat, heat maple syrup until very
warm. In cup, mix cinnamon with 1 tablespoon confectioners’ sugar.
Sprinkle pancakes with cinnamon sugar; serve with warm maple syrup.
Garnish platter with fruit.
Makes about 12 pancakes.
Good Housekeeping/May’94/scanned & fixed by DP & GG
Yields
12 pancakes
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