Pecan Pancakes with Muscadine Syrup

Muscadine syrup adds a sweet Southern twist to these Pecan Pancakes. 

Pecan Pancakes with Muscadine Syrup
Yields: 12 small pancakes
  • 2 cups all-purpose flour
  • 2 tablespoons light brown sugar
  • ½ teaspoon salt
  • ¾ cup chopped pecans, toasted
  • 1 cup milk
  • 2 large eggs, separated
  • ¼ cup unsalted butter, melted
  • ¼ cup vegetable oil Additional butter (optional)
  • 1 recipe Muscadine Syrup (Recipe follows.)
  1. In a medium bowl, combine flour, brown sugar, salt, and pecans. Set aside.
  2. In a separate bowl, combine milk, egg yolks, and butter. Add milk mixture to flour mixture, beating at medium speed with an electric mixer until smooth. Set aside.
  3. In another bowl and using clean beaters, beat egg whites at high speed until soft peaks form. Gently fold egg whites into flour mixture until combined.
  4. In a large nonstick skillet, heat 1 tablespoon vegetable oil over medium heat. Spoon ¼ cup batter for each pancake into skillet. Cook until lightly browned, 2 to 3 minutes per side. Repeat with remaining oil and pancake batter.
  5. Serve pancakes warm with additional butter and warm Muscadine Syrup.

Muscadine Syrup
Yields: 2 cups
  • 1 quart muscadines, seeded and puréed
  • 1¼ cups sugar
  • ¼ cup light corn syrup
  • 2 teaspoons lemon juice
  1. In a medium saucepan, bring muscadine purée, sugar, corn syrup, and lemon juice to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and let cool slightly. Strain and place in a serving container*.
*Syrup can be stored in an airtight container in the refrigerator for up to 2 weeks.



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