Pecan Pancakes with a Chocolate Fudge Sauce

Today's recipe is an ode to my Mom with a little nod to one of me.

Mom just loved waffles with pecans.  To tell you the truth I think she just love pecans in anything! They are my favorite nut by far and we use them in baking all the time.  Even though my mom's been gone a few years now I still celebrate the food that she loved by making dishes in her honor.

So today, in honor of my Mom's pecan love, I decided to make pecan pancakes. A nice variation on her pecan waffles.  But these aren't just any old pancakes.  I had to put a little spin on it with an ingredient that I love too....chocolate. YUM!  I love chocolate, especially when it is warm.  Oh for the gooey love of warm chocolate. They go perfect with the pecans!

They are easy to put together using my great Aunt Grace's Farmstyle Buttermilk Pancakes with a few added touches. Create a fudge sauce to go on top and you are all ready for a wonderful breakfast.

What's better than hot, golden pancakes?  Not much!

Enjoy!




Pecan Pancakes with a Chocolate Fudge Sauce

makes: 2-3 servings

1 cup all purpose flour
1 Tablespoon sugar
1 Tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 Tablespoons vegetable oil
1 egg
1/4 chopped pecans

Fudge Sauce:
1 cup maple syrup
1/4 cup jarred fudge sauce

Make the Sauce: To a medium saucepan add the syrup and fudge sauce. Whisk together to combine. Heat over a low heat until warm. Keep warm.

For the Pancakes:
In a medium bowl, add flour, sugar, baking powder, baking soda, and salt. Stir to combine. Make a well in the middle and add the oil.

In another bowl whisk together buttermilk and egg.

Add to dry ingredients and mix together until just moistened. Fold in the chopped pecans. Batter will be lumpy.

In a pre-heated skillet, (add cooking spray if necessary) ladle batter onto skillet for each pancake. Cook until golden brown and holes begin to appear on top. Turn on the second side and cook until golden brown.

Simple Southern Biscuits

I'm a pretty good planner for our weekly meals (or at least I thought I was...) and usually do my shopping once a week for fresh foods like milk, bread, fruits and vegetables.

Well this week I either miscalculated or we over ate because I woke up on Saturday morning and we didn't have any bread, only a small amount of milk, no fruit or even cereal! Not very many ingredients to enjoy breakfast, and I do love my weekend breakfasts.

But luckily Saturday was a busy day and we just skipped breakfast (cause we had to...) and went about our business. I intended to stop by the store but things didn't work out and I ran out of time. Having a stocked pantry and a freezer helped me with lunch and dinner, so no worries there.   

Then comes Sunday morning...still no bread, fruit, or cereal, and a small amount of milk.  I decided to take matters in my own hands and make my mom's homemade biscuits. Biscuits were a staple growing up and they are the perfect substitute for a loaf of bread.  Great for breakfast, or put some ham on it and you have a wonderful sandwich, and you can serve with dinner as a roll.  What's better?

Mom's Simple Southern Biscuit recipe is soooo easy.  You only need 3 ingredients and they make light and fluffy biscuits that are to die for!  Can't you just imagine sinking your teeth into a hot, fluffy biscuit with butter or jam on it?  My mouth is watering now....

So the bread dilemma is solved, and I feel lazy.  Wonder if I can go another day or two without going to the store!  (that will be a test!)

Enjoy!



Simple Southern Biscuits

Source: Imogene Center's recipe box

Makes: 15 Biscuits

½ cup cold butter, cubed (1 stick)
2 cups self-rising flour
¾ cup buttermilk

Preheat oven to 425 degrees.

In a large bowl, cut butter into flour until mixture resembles coarse peas sized crumbles. Stir in buttermilk just until moistened.

Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to ¾-in. thickness. Cut with a floured 2 ½-in. biscuit cutter.

Place on a greased baking sheet. Bake about 10-11 minutes or until golden brown. Serve warm.

Three Citrus Muffins

Do you know the muffin man, the muffin man, the muffin man....

I can't believe that I recall hearing this song over and over as a child.  It's so appropriate as someone just called me the "muffin man" today!  Oh, I would say that it is probably true.  I do love a good muffin and it's something that I have been baking ever since I was in junior high school.

I've made all kinds of muffins through the years and have posted some of my favorites here on my blog.  Here are a few you may have missed.

Banana Chocolate Chip Muffins – Healthier Version

Simple Blueberry Muffins

Raspberry Sour Cream Muffins

Marshmallow Muffins

Today I'm channeling an early spring and wanted to bring you a bright, sunshiny muffin that uses the abundance of citrus available right now.  This tender yet moist muffin is laced with hints of orange, lemon and lime.  They came out so light to the taste that they instantly made me happy! These are certainly a new favorite, which will go into our weekend treat rotation.  

Enjoy your Three Citrus Muffins!





Three Citrus Muffins

makes: 6 

1 egg
1/4 cup 2% milk
1/4 cup orange juice
1/4 cup Canola Oil
1 1/2 Cups all purpose flour
1/2 Cup sugar
2 t. baking powder
1/2 t. salt
1 tsp lemon zest
1/2 tsp lime zest
1 tsp orange zest

Place egg, milk, orange juice and oil in a large mixing bowl and whisk together until light. Add flour, sugar, baking powder, and salt. Add the three citrus zests. Stir just until moistened. Don’t overmix…batter should be lumpy and a little thick.

Spray a non-stick muffin pan with cooking spray. Divide batter among 6 muffin cups filling most of the way full.

Bake at 425 degrees for 20-25 min. Allow to cool 10 minutes. Serve.