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Ingredients
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Pancake Batter
Maple Butter
Toasted Pecans
Method
Pancake Batter Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, and brown sugar until evenly combined.
- 2
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; some lumps are okay.
Cooking Pancakes
- 4
Heat the Griddle
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- 5
Cook the Pancakes
Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown. Repeat with remaining batter.
Maple Butter Preparation
- 6
Make the Maple Butter
In a small bowl, combine the softened butter and maple syrup. Mix until well blended and creamy.
Toasting Pecans
- 7
Toast the Pecans
Place pecan halves in a dry skillet over medium heat. Toast for about 5-7 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool.