Buckwheat Pancakes with Butter-Pecan Syrup

Buckwheat Pancakes with Butter-Pecan Syrup

These syrup topped wholesome pancakes can be on the table in 25 minutes!

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

5

servings

Syrup
1
tablespoon butter or margarine
3
tablespoons chopped pecans
1/2
cup maple-flavored syrup
Pancakes
1
egg
1/2
cup buckwheat flour
1/2
cup whole wheat flour
1
cup milk
1
tablespoon sugar
2
tablespoons canola oil
3
teaspoons baking powder
1/2
teaspoon salt
Whole bran or wheat germ, if desired
  1. In 1-quart saucepan, melt butter over medium heat. Cook pecans in butter, stirring frequently, until browned. Stir in syrup; heat until hot. Remove from heat; keep warm.
  2. Heat griddle to 375°F or heat 12-inch skillet over medium heat. Grease with canola oil if necessary (or spray with cooking spray before heating).
  3. In medium bowl, beat egg with egg beater or wire whisk until fluffy. Beat in remaining pancake ingredients except bran just until smooth. For each pancake, pour about 3 tablespoons batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Sprinkle each pancake with 1 teaspoon bran. Turn; cook other sides until golden brown.
  4. Top each serving (2 pancakes) with about 2 tablespoons syrup.
Makes 5 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Combining two whole grains, buckwheat flour and whole wheat flour, boosts the amount of whole grains in these delicious pancakes.
Whole Grain Serving: 1 1/2

Nutrition Information:

1 Serving (1 Serving)
  • Calories 340
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 50mg;
  • Sodium 620mg;
  • Total Carbohydrate 48g
    • (Dietary Fiber 3g,
    • Sugars 17g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.