Pecan pie pancakes recipe: perfect for sharing the love Recipe

Share the love with this stack of delectable pecan pie pancakes

A stack above the rest in flavour, perfect for sharing. - by Jane Ash

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Prepped and cooked in just 60 minutes, you won't be able to get enough of these pecan pie pancakes.

Photographer: James Moffatt | Stylist: Michele Cranston | Photo chef: Kerrie Worner

Ingredients

Pecan Pie Pancakes

1¾ cups self-raising flour

1 ½ tsps mixed spice

1 tsp baking powder

2 tblsps brown sugar

2 cups buttermilk

2 eggs, lightly beaten

Melted unsalted butter, for greasing

Vanilla ice-cream, to serve

Pecan Topping

100g unsalted butter, chopped

½ cup golden syrup

½ cup firmly packed brown sugar

¾ cup pecans, toasted, coarsely chopped

Method

Sift combined flour, spice and baking powder into a large bowl. Make a well in centre. Add sugar, buttermilk and eggs. Whisk until smooth.
Grease a large, non-stick frying pan with melted butter. Heat over a medium heat. Pour ¼ cup pancake mixture into pan. Repeat to make two pancakes.
Cook for about 2 minutes, or until bubbles appear on the surface. Turn over and cook for a further 2 to 3 minutes, or until golden underneath. Transfer to a plate. Cover to keep warm. Repeat with remaining mixture to make 12 pancakes in total.
To make pecan topping, combine butter, syrup and sugar in a medium saucepan. Stir over a low heat until butter is melted. Bring to boil. Reduce heat to medium. Gently boil for about 5 minutes, or until slightly thickened. Remove from heat. Stir in pecans.
Serve warm pancakes, topped with pecan topping and ice-cream.

TIP! To toast pecans, spread over an oven tray and cook in a moderate oven (180C) for 5 minutes or place on a microwave-safe plate and microwave on High (100%) for 1 minute at a time, stirring.