Pecan-Orange Pancakes

Featured in the June 2010 Newsletter
Recommended Pairing: Ariana, Graciela, Moscato

Serves 2

Ingredients:
2 eggs
1 cup milk
1 ½ cups all-purpose flour
1 tablespoon sugar
Zest of 2 oranges, finely chopped
½ cup pecans, toasted and chopped
2 tablespoons canola oil
1 ¼ tablespoons butter
½ teaspoon salt
Pure Maple Syrup

Beat eggs well and then add milk. Beat or whisk to combine. Add flour, sugar, orange zest, pecans, oil and salt. Mix to combine, using care to break up any flour lumps. Melt about 1 tablespoon of butter on a griddle or skillet and ladle in ¼ to 1/3 cup pancake batter. When the small bubbles that appear in the batter begin to burst, flip the pancake and cook for a few more minutes. Remove from pan and serve with butter and maple syrup.


Posted by , March 27, 2011 No comments

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