Cinnamon Nut Pancakes

Based on 1 review

Ingredients:

1 can of B. Lloyd’s Glazed and Roasted Pecan Pieces, divided
2 cups flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 tablespoon ground cinnamon
1 cup buttermilk
3/4 cup milk
2 large eggs
1/2 teaspoon vanilla
1/4 cup melted butter
Vegetable oil
Maple syrup

B. Lloyd’s Glazed and Roasted Pecan Butter:
1/2 cup butter
1/4 cup B. Lloyd’s Glazed and Roasted Pecan Pieces

Directions

In a medium mixing bowl, whisk together the flour, sugar, salt, baking powder and cinnamon.

In a large mixing bowl, whisk together the buttermilk, milk, eggs, vanilla and melted butter.  Add dry ingredients and blend just until moistened.  Fold in 3/4 cup B. Lloyd’s Glazed and Roasted Pecan Pieces.

Spray a large skillet with non-stick cooking spray and brush on a small amount of vegetable oil and heat until hot enough for a water drop to sizzle.  Spoon or scoop the pancake batter onto the hot skillet (about 1/4 cup). Cook for approximately 2 minutes per side.

While continuing to cook pancakes, make Pecan butter by placing butter and remaining 1/4 cup B. Lloyd’s Glazed and Roasted Pecan Pieces.
Serve hot with a small scoop of Pecan Butter and warm maple syrup.

Recipe courtesy B. Lloyd’s Salad and Ice Cream Toppers

Servings:
Prep Time: 15 minutes
Cook Time: 5 minutes
Difficulty: Easy

Show: Courtesy B. Lloyd Nuts