Topped with pecans, whipped cream and berries, these fluffy pancakes are fit for royalty.
Cook time : 25 mins
Serves : 4 people
Featured Rolling Meadow Products:
1½ cups all-purpose flour
2 tbsp packed brown sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 free-range egg
¼ cup Rolling Meadow Unsalted Butter, melted (approx.)
¼ cup chopped toasted pecans
Topping:
¼ cup chopped toasted pecans
¼ cup maple syrup
1 cup sliced strawberries or raspberries
1 cup whipped cream
Whisk together flour, sugar, baking powder, baking soda and salt.
In separate bowl, whisk together yogourt, milk, egg and 2 tbsp butter; fold in flour mixture and pecans.
Heat large skillet over medium heat; brush with some of the remaining butter.
Using ⅓ cup batter per pancake, cook pancakes in batches, for 1 to 2 minutes or until bubbles appear on top.
Turn and cook until golden on the bottom, adding more butter as needed.
Topping: Top pancakes with pecans, maple syrup, berries and whipped cream.
