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!
Yield: Recipe says 12 servings (So, in normal the-size-people-expect-pancakes-to-be, this is the equivalent of about 6-8 pancakes.)