Pecan Pancakes with Fudge Syrup

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

Ingredients

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

Directions

Directions

  • 1 In 1-quart nonstick saucepan, heat syrup and fudge topping over medium heat until warm, stirring until smooth. Keep warm.
  • 2 In 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.
  • 3 Heat 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.

Notes










Tips

Expert Tips

Serve these tasty pancakes with your favorite sausage links and fresh fruit.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (3 Pancakes and 3 Tablespoons Syrup)
Calories
710
Calories from Fat
190
% Daily Value
Total Fat
21g
33%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
125mg
42%
Sodium
610mg
25%
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
8
*Percent Daily Values are based on a 2,000 calorie diet.