Ingredients
- 1 egg
- 1 cup milk or buttermilk
- 1/4 tsp. vanilla
- 1 Tbsp. brown sugar
- 1 cup AP flour
- 2 tsp. cinnamon
- 1.25 tsp. baking powder
- 1 Tbsp. butter, melted
- 2/3 cup pecans
- 3 Tbsp. maple syrup
- 1/2 cup confectioners sugar
- 1/2 tsp. vanilla
- milk
Preparation
Step 1
In a medium sized bowl, whisk together the egg & milk. Add vanilla & brown sugar, whisk until combined. In a small bowl, whisk together flour, cinnamon & baking powder. Slowly whisk flour mixture into egg mixture until combined. Add butter and mix lightly with a spatula.
Place a large skillet over medium heat and spray with cooking spray. Spoon out batter onto the hot pan and cook until you begin to see bubbles forming around the edges and slightly on top. Flip pancakes and finish cooking. Repeat until all batter has been used.
Meanwhile, toast the pecans in a small skillet over medium heat, until lightly fragrant. Place pecans in a chopper or food processor and add the maple syrup and pulse until it becomes like paste. Add more syrup if necessary.
For the glaze, whisk together confectioners sugar, vanilla and a little milk (start with 1-2 tbsp.) in a small bowl. Add milk until you get the right consistency.
To serve, take one pancake and top with pecan mixture and drizzle with glaze. Top with another pancake and repeat until your stack is desired height, topping the stack with more glaze. Serve with syrup if desired.