- The Washington Times - Wednesday, May 6, 2009

My 6-year-old granddaughter and 4-year-old grandson love spending time in the kitchen. In fact, the little boy has mentioned more than once that when he grows up, he’s planning to become a chef.

Breakfast is their favorite meal to cook, and pancakes are always their first choice. So for Mother’s Day on Sunday, I’ve created a recipe for maple-pecan griddle cakes that this duo can assemble (with just a little adult help) to offer their mom.

Maple-pecan pancakes

Makes 18 to 20 4-inch pancakes.

2 large eggs

2 tablespoons sugar

4 tablespoons unsalted butter, melted

1/4 cup pure maple syrup, plus about 1 additional cup, warmed, for serving

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups whole milk

2/3 cup toasted pecans, chopped

Canola oil

Arrange a rack at center position and preheat oven to 250 degrees. Have ready a baking sheet.

In a large bowl, whisk together the eggs, sugar, butter and maple syrup. In a separate bowl, mix together the flour, baking powder and salt.

Alternately add the flour mixture and milk to the egg mixture, beginning and ending with flour mixture. Stir in the pecans.

Set a griddle or a large, heavy skillet over medium heat and brush lightly with oil. Griddle or skillet will be ready when a few drops of water sizzle when sprinkled on the surface.

Pour a scant 1/4 cup batter per pancake onto prepared griddle or pan and cook until bubbles appear on the top surface of pancakes and the bottoms are golden, about 2 minutes. Turn and cook until golden brown on the other side, about 1 minute more. Transfer cooked pancakes to the baking sheet and keep warm in the oven. (Don’t stack pancakes because they will steam and become flabby.) Continue until all batter has been used, adding more oil with each batch. Serve pancakes with a pitcher of warm maple syrup.


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