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Buckwheat Pancakes with Butter-Pecan Syrup

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  • Prep 25 min
  • Total 25 min
  • Servings 5
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These syrup topped wholesome pancakes can be on the table in 25 minutes!
Updated Apr 16, 2010
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Ingredients

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Combining two whole grains, buckwheat flour and whole wheat flour, boosts the amount of whole grains in these delicious pancakes.
  • tip 2
    Whole Grain Serving: 1 1/2

Nutrition

340 Calories, 13g Total Fat, 6g Protein, 48g Total Carbohydrate, 17g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
120
Total Fat
13g
21%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
620mg
26%
Potassium
220mg
6%
Total Carbohydrate
48g
16%
Dietary Fiber
3g
12%
Sugars
17g
Protein
6g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
8%
8%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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