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Gingerbread Pancakes with Carmelized Pecans

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Ingredients

  • 3 eggs
  • 1/4 cup brown sugar
  • 1/2 cup buttermilk
  • 1/2 cup water or milk
  • 1/4 cup brewed coffee
  • 2.5 cup unbleached flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp ground cloves
  • 1 Tbsp cinnamon
  • 1 Tbsp ginger
  • 1 Tbsp nutmeg
  • 4 Tbsp melted butter or margarine
  • 1 cup pecan pieces
  • 1 cup granulated suger

Directions

This recipe is from Patricia Cole Smith at the Omelettry West [now the Magnolia Cafe], which is separate from the Omelettry on Burnet Road (both here in Austin, TX) and serves a different version. This must be good, the recipe was requested by Gourmet Magazine, and Texas Monthly calls them the best pancakes in Texas.

Pancakes

 3 eggs
1/4 cup brown sugar
1/2 cup buttermilk
1/2 cup water or milk
1/4 cup brewed coffee
2.5 cup unbleached flour
1/2 tsp salt
1 tsp baking powder
1.5 tsp baking soda
1 tsp ground cloves
1 Tbsp cinnamon
1 Tbsp ginger
1 Tbsp nutmeg
4 Tbsp melted butter or margarine

Cream eggs and brown sugar together Add buttermilk, water, and coffee and mix well. In separate container, sift together dry ingredients. Combine first and second mixture and add melted butter.

This makes about 3 1/2 cups batter or 8-10 pancakes. Cook on griddle as you would any other pancake, serve with maple syrup, and carmelized pecans (recipe follows).

Carmelized Pecans

In a saucepan over medium heat, mix 1 cup pecan pieces with 1 cup granulated suger. Stir together until the sugar had completely melted.

*Star of Texas note: This is by far the thickest pancake batter I have ever worked with. I found that after cooking for about 30-45 seconds on the first side, it is best to flip the pancake, and use the spatula to press down and flatten. After cooking the second side, you may then need to reflip and cook a bit longer on the first side.