Spiced Pecan Pancakes with Maple Raisin Syrup
Prep Time 20 min
Cook Time 5 Min
Servings 12
Difficulty Easy
Ingredients
- MAPLE RAISIN SYRUP
- 2 cups maple syrup
- 1/2 cup raisins
- PANCAKES
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- Pinch salt
- 1 cup buttermilk
- 2 large eggs
- 1/2 tsp. vanilla extract
- 1 tbsp. Crisco® Pure Canola Oil
- Crisco® Original No-Stick Cooking Spray
- 1 1/2 cups finely chopped pecans
- Butter
Directions
- Step 1
MIX syrup with raisins in medium saucepan; bring to a boil. Reduce heat; simmer while pancakes cook.
- Step 2
STIR together flour, baking powder, baking soda, cinnamon, cloves and salt in medium bowl. Mix buttermilk, eggs, vanilla and oil in separate medium bowl; whisk until smooth. Add dry ingredients; whisk until blended.
- Step 3
SPRAY a griddle or large skillet with no-stick cooking spray. Heat over medium high heat until hot. Pour batter by 1/4 cupfuls for each pancake onto hot griddle; sprinkle with chopped pecans. Cook until edges are bubbly. Turn pancakes; cook an additional 2 to 3 minutes. Serve with butter, if desired, and warm Maple Raisin Syrup.
Serving size
(1 pancake)
- Calories 310
- Calories from Fat140g
- Total Fat 15g
- Saturated Fat 3g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 45mg
- Sodium 210mg
- Potassium 0mg
- Total Carbohydrates 42g
- Dietary Fiber 2g
- Sugars 28g
- Protein 4g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet