Fluffy Maple Pecan PancakesRecipe requires grass fed milk, yogurt, butter, & free-range eggs

Topped with pecans, whipped cream and berries, these fluffy pancakes are fit for royalty.

  • BREAK­FAST

  • SERVES

    4 People

  • TIME

    25 Minutes

INGREDIENTS

1½ cups all-purpose flour
2 tbsp packed brown sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup Rolling Meadow Dairy™ 3.25% plain yogourt
⅓ cup Rolling Meadow Dairy™ 3.25% milk
1 Rolling Meadow Dairy™ egg
¼ cup Rolling Meadow Dairy™ unsalted butter, melted (approx.)
¼ cup chopped toasted pecans

Topping:

1/4 cup chopped toasted pecans
1/4 cup maple syrup
1 cup sliced strawberries or raspberries
1 cup whipped cream

INSTRUCTIONS

  1. Whisk together flour, sugar, baking powder, baking soda and salt.
  2. In separate bowl, whisk together yogourt, milk, egg and 2 tbsp butter; fold in flour mixture and pecans.
  3. Heat large skillet over medium heat; brush with some of the remaining butter.
  4. Using ⅓ cup batter per pancake, cook pancakes in batches, for 1 to 2 minutes or until bubbles appear on top.
  5. Turn and cook until golden on the bottom, adding more butter as needed.
  6. Topping: Top pancakes with pecans, maple syrup, berries and whipped cream.