Chocolate lovers will delight in these pecan-filled pancakes drizzled with fudgy syrup!
Pecan Pancakes with Fudge Syrup
- Prep Time 25 min
- Total 25 min
- Servings 4
- Ingredients 11
Ingredients
Syrup
- 1 cup maple-flavored or real maple syrup
- 1/4 cup hot fudge topping
Pancakes
- 1 1/2 cups Gold Medal™ all-purpose flour
- 2 tablespoons packed brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 1 1/2 cups buttermilk
- 2 eggs, beaten
- 2 tablespoons butter, melted
Make With
Gold Medal Flour
Instructions
-
Step1In 1-quart nonstick saucepan, heat syrup and fudge topping over medium heat until warm, stirring until smooth. Keep warm.
-
Step2In medium bowl, mix flour, brown sugar, baking powder, baking soda, salt and pecans. Beat in buttermilk, eggs and butter with spoon or wire whisk just until blended.
-
Step3Heat griddle or skillet over medium heat or to 375°F. Grease griddle with butter or vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/4 cup batter onto hot griddle. Cook pancakes until bubbles form on top and edges are dry. Turn and cook other sides until golden brown. Serve with warm syrup.
Nutrition
710
Calories
21g
Total Fat
13g
Protein
116g
Total Carbohydrate
58g
Sugars
Nutrition Facts
Serving Size: 1 Serving (3 Pancakes and 3 Tablespoons Syrup)
- Calories
- 710
- Calories from Fat
- 190
- Total Fat
- 21g
- 33%
- Saturated Fat
- 7g
- 33%
- Trans Fat
- 0g
- Cholesterol
- 125mg
- 42%
- Sodium
- 610mg
- 25%
- Potassium
- 340mg
- 10%
- Total Carbohydrate
- 116g
- 39%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 58g
- Protein
- 13g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 0%
- 0%
- Calcium
- 25%
- 25%
- Iron
- 20%
- 20%
Exchanges:
3 1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;Carbohydrate Choice
8Tips from the Betty Crocker Kitchens
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