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Ingredients
- Swirl:
- 1/4 cup pecans, toasted
- 1/2 cup brown sugar
- 1 t. cinnamon
- 1/4 t. baking soda
- 4 T. butter, melted
- Toss all but butter into food processor and grind fine. Stir in butter. Scrape this into a small ziptop bag and set aside.
- Glaze:
- 4 T. butter, softened
- 2 ounces cream cheese, softened
- 1/2 t. vanilla
- 1 to 2 T. milk
- Beat together all but milk until smooth. Thin with a little milk. Scrape this into a small ziplock bag and set aside.
- Batter:
- 2 T. butter, melted
- 1 egg
- 1/2 cup buttermilk
- 1/2 cup milk
- 1 cup flour
- 1 T. sugar
- 1 t. baking powder
- 1/4 t. baking soda
- 1/4 t. fine salt (not coarse, not Kosher, not sea)
Details
Preparation
Step 1
Mix together the butter, egg, buttermilk and milk. Sift in a dry mixture of the flour, sugar, baking powder, baking soda and salt. Whisk briefly, then let the batter rest for 10 minutes.
On a preheated, barely oiled griddle, pour cakes out by about 1/3 cup for each, but then use the back of a spoon to spread each into about a 4” diameter cake. Snip off the corner of the pecan swirl bag and squeeze a spiral onto each cake. As the pancakes cook, gently go over each swirl with a toothpick to get the swirl down into the middle of the cake. Cook until the center of each pancake is speckled with popping bubbles (about 3 minutes). Gently flip and cook until the other side is browned (about 1 minute). Keep warm in a 200 degree (F) oven while the rest of the batter is cooked the same way. Wipe the griddle with an oiled paper towel in between batches.
To serve, stack up two cakes (swirl side up) snip the corner off the glaze bag and drizzle over the stack.
(now, I have NO idea why it would be important to serve them swirl side up, other than looks….but in my opinion, the FIRST side of a pancake to be cooked is ALWAYS prettier than the flip side….AND, I’d be inclined to add a bit of cinnamon into the glaze as well…but I LOVE cinnamon) Wanda
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