The other day I was going through more of my Grandma’s recipes. As I was flipping through, I stopped on this recipe for southern pecan pancakes. I was sold instantly. I couldn’t think of anything more fitting for a Saturday morning than this recipe.
Grandma’s Recipe for Southern Pecan Pancakes
Beat 3 egg yolks and 1 1/2 tsp salt until light and fluffy. Add 1/4 cup maple syrup and beat until thoroughly blended. Sift together 3 cups flour with 1 1/2 tablespoons baking powder and add alternately with 2 1/4 cup milk to the above mixture. Melt 1/2 cup shortening and cool. When cool add to the batter with 1/2 cup chopped roast pecans and bake on a griddle rubbed with a small piece of salt pork.
What I Loved
I am a firm believer that God created pecans for sweet things. There is something about the flavor and texture that a pecan brings to a sweet recipe that really makes it shine. This pancake recipe was no different.
The pecans really elevated this recipe. They provided a delightful crunch in every bite. I will be the first to confess, I added more pecans than the recipe called for. However, this didn’t have any impact on how amazing these pecan pancakes were. They still turned out just fine.
This recipe also calls for maple syrup in the batter. That was something I really liked. However, I felt it got lost just a little bit. Perhaps it was because I added more pecans than the recipe called for. The next time I make these pancakes I’ll add a heaping measure of maple syrup. Again, I’m catering to my preferences here.
I was very impressed with this recipe. I found it in the box of recipes my grandma had stored at our family cabin. These recipes gave me a glimpse into the past. I couldn’t help but imagine all of the amazing things people visiting the cabin would eat. Enjoy!
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