Home Cooking


The Phoenician Buttermilk Pancakes With Pecan Honey Butter


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The Phoenician Buttermilk Pancakes With Pecan Honey Butter

David Kahn | Feb 20, 2005 04:45 PM

Not sure if this is the recipe Sad In LA requested, but it was the only one that sounded right that I could find on the NEXIS LA Times database. (Wasn't sure if we were permitted to just cut and past recipes, so I've paraphrased somewhat.)

The Phoenician Buttermilk Pancakes With Pecan Honey Butter


1/2 cup (1 stick) butter

1/4 cup honey

2 tablespoons chopped pecans

* Cream together butter and honey. Add pecans.


3 cups cake flour

1 1/2 cups all-purpose flour

3/4 tablespoon salt

3/4 tablespoon baking soda

1 1/2 tablespoons baking powder

2 tablespoons sugar

3 eggs

4 cups buttermilk

1/2 cup (1 stick) plus 1 tablespoon melted butter, cooled

1/2 cup water

Nonstick cooking spray

* Mix flours, salt, baking soda, baking powder and sugar in large bowl. Make a well in center.

* In separate bowl, blend together eggs and buttermilk. Pour into well in dry ingredients and mix well. Stir butter into batter. If necessary, add water to get batter to pouring consistency. Refrigerate any remaining batter for future use.

* Coat griddle with nonstick spray. Heat over medium heat. Ladle 1/3 cup batter onto griddle for each pancake. Cook pancakes until bubbles come up from surface and surface starts to dry a little, 4 minutes. Turn and cook other side, 2 minutes. Serve with Pecan Honey Butter and warm maple syrup.

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