Pancakes, Bobby Flay's

By Boberlicious

These light and fluffy silver dollar buttermilk pancakes taste great with melted butter, maple syrup or Molasses! Feel free to jazz them up further with your favorite fruit toppings such as strawberries or blueberries.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup toasted pecans, finely chopped
• 2 tablespoons granulated sugar
• 1 tablespoon light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 2 large eggs
• 1 1/2 cups, plus 3 tablespoons buttermilk
• 1 teaspoon pure vanilla extract

Details

Servings 6

Preparation

Step 1

Whisk together the flour, pecans, granulated sugar, light brown sugar, baking powder, baking soda, and salt in a medium bowl.

Whisk together the eggs, buttermilk, butter and vanilla extract in a small bowl. Add the egg mixture to the dry mixture and gently mix to combine. Do not overmix. Let the batter sit at room temperature for at least 15 minutes and up to 30 minutes before using.

Heat a cast iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until the bubbles appear on the surface and the bottom is golden brown, about 2 minutes, flip over and cook until the bottom is golden brown, 1 to 2 minutes longer.

Transfer the pancakes to a platter and keep warm in a 200 degree F oven.