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Sunday, September 19, 2010

Maple Pecan Flax Pancakes

 Breakfast.  They say it is the most important meal of the day.  I wholeheartedly agree.  I am a big fan of breakfast.  I am also a big fan of eating a big breakfast.  Some people, like Ron, can wake up and go out the door without eating anything until lunch.  I do not understand this and I think it is crazy behavior.  Normally, by the time Ron has eaten his first bite of food, I am already on my post-lunch snack.  So, people who do not eat breakfast:  how do you do it?  How does your brain function without a single bite of food?   How can you resist grabbing something, ANYTHING, while you are running out the door??

My father kindly pointed out one time that I am a super cranky beeyotch when I am hungry.  I suppose it is true.  I do become somewhat irrational when hunger pangs begin.  Ron won't let me travel, if even just to a store, without some type of snack resting in my purse for emergency situations.  Yikes.  I can not imagine how I would be if I did not eat until 5 hours after I woke up. 

So, yes, I love breakfast.  Bagels, toast, eggs, waffles, fruit, yogurt, granola, muffins, breakfast sandwiches. . . and pancakes.  PANCAKES ROCK.  But, these pancakes were not served for breakfast.  They were served for a Friday evening dinner after a Friday evening class.  These delicious pancakes were enjoyed around 9:00 p.m. which I believe might be even a better time to eat them instead of breakfast pancakes.  Breakfast for dinner?  Yes, please!

The original recipe used walnuts, so feel free to substitute them if you do not have any pecans on hand.  I did not have any buttermilk so I ended up making a buttermilk substitution with lemon juice (put 1 Tbsp + 1 tsp lemon juice in a measuring glass.  Pour milk to 1 1/4 cup fill line.  Stir.  Let sit for 2-3 minutes before using).  They turned out great!  We sprinkled some leftover pecans on top and I sliced a banana for mine.  Delicious.  Make them now!
Maple Pecan Flax Pancakes
Bon Appetit  
Yield:  Recipe says 12 servings (So, in normal the-size-people-expect-pancakes-to-be, this is the equivalent of about 6-8 pancakes.)
  • 1 cup all purpose flour
  • 1/4 cup flaxseed meal
    • Some people left comments in the reviews indicating that they used old-fashioned oats with good results.  You can also ground flaxseeds to make your own meal.  
  • 1/4 cup finely chopped pecans
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups reduced-fat (2%) buttermilk
  • 1/4 cup pure maple syrup
  • 1 large egg
  • 1 tablespoon (or more) vegetable oil
  • Additional pure maple syrup
  1. Whisk flour, flaxseed meal, pecans, baking powder, baking soda, and salt in medium bowl to blend.
  2. Whisk buttermilk, 1/4 cup maple syrup, and egg in another medium bowl. 
  3. Add buttermilk mixture to dry ingredients and whisk just until incorporated.
  4. Brush large nonstick skillet lightly with vegetable oil and heat over medium heat.  Working in batches, add batter to skillet by scant 1/4 cupfuls.  Cook until bubbles appear on surface of pancakes and undersides are golden brown, about 2 minutes. Turn pancakes over and cook until golden on bottom, about 2 minutes. Brush skillet lightly with vegetable oil as needed before adding each batch. 
  5. Transfer pancakes to plates. Serve with additional maple syrup.

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