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.)
- In a medium bowl, combine flour, brown sugar, salt, and pecans. Set aside.
- 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.
- 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.
- 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.
- Serve pancakes warm with additional butter and warm Muscadine Syrup.
Yields: 2 cups
- 1 quart muscadines, seeded and puréed
- 1¼ cups sugar
- ¼ cup light corn syrup
- 2 teaspoons lemon juice
- 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.