Friday, January 25, 2013
overnight buckwheat pecan pancakes
I'm not sure there's anything more comforting than a big stack of pancakes in the morning. Most people have a preference on their pancakes - thin, thick, cakey, fluffy... but I don't discriminate. I love the lightness of ricotta pancakes, the warmth of gingerbread pancakes, the sweet treat of chocolate chip pancakes... love, love, love them all.
These pancakes are a new favorite. Using buckwheat flour gives them such a hearty flavor, and the crunch of pecans is just right. These are filling, feel-good pancakes that guarantee a perfect start to a lazy weekend morning - whip them up the night before, and in the morning you're only minutes away from a lovely breakfast.
Overnight Buckwheat Pecan Pancakes (adapted from Food Loves Writing)
makes about 15 generous pancakes
1.5 cups buckwheat flour
1/8 cup sugar
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons butter, melted
1 teaspoon vanilla
1/2 nonfat Greek yogurt
1 cup skim milk, plus more as needed
about 1 cup chopped pecans
Combine flour, sugar, baking soda and salt in a large bowl. In a separate bowl, combine melted butter with eggs, vanilla, yogurt and milk. Add wet ingredients to dry. Cover with plastic wrap and refrigerate overnight.
In the morning, take the batter out of the fridge. Stir well and add milk to thin it out to the consistency you want. Heat a bit of butter in a large skillet. When skillet is hot, ladle batter into pan. Sprinkle pecans on batter. When bubbles form on the top, flip the pancakes to cook on the other side.
Serve with butter and good maple syrup. Happy Friday, y'all!