Receta Cinnamon Pecan Swirl Pancakes
These pancakes are delicious~ The perfect start to your morning~
A few years back, when I worked at Cracker Barrel Old Country Store I asked the head cook what her secret was to making her pancakes so light and fluffy. She told me: 1. Have a super hot griddle pan and 2. Allow the pancake batter to "rest" 15 to 30 minutes after you mix it. My pancakes have turned out perfect every time:)
- Cinnamon pecan filling~
- 4 T butter, melted
- 1/4 cup packed light brown sugar
- 2 T maple syrup
- 2 T ground cinnamon
- 1/4 cup ground pecans
- In a medium bowl, stir together butter, brown sugar, syrup, cinnamon and pecans. Put the filling into a quart size, heavy duty baggie and set aside.
- *Pancakes~
- 1 cup flour
- 2 t baking powder
- 1/2 t salt
- 1 cup milk
- 1 large egg, beaten
- 1 T oil
Prepare batter~
In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil just until moistened. Batter will have a few lumps.
*Note: You can use your favorite brand of pancake mix.
Heat a large nonstick griddle over medium heat and spray with a non-stick spray, or dampen half of a paper towel with oil and wipe the oil soaked end of the paper towel across the surface of the griddle. Use an ice cream scoop or 1/3 cup measuring cup to add the batter to the griddle. Use the bottom of the scoop to spread the batter into a circle. Snip off one end of the baggie of cinnamon-pecan filling. Squeeze the filling on top of the pancake batter in a swirl pattern. Cook the pancake 2-3 minutes or until the bubbles begin popping. Gently flip the pancake over and cook an additional 2-3 minutes or until golden brown.