Pecan Pancakes with Fudge Syrup

  • Prep 25 min
  • Total 25 min
  • Servings 4

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

Steps

  • 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.

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

Nutrition Facts

Serving Size: 1 Serving (3 Pancakes and 3 Tablespoons Syrup)
Calories
710
Calories from Fat
190
Total Fat
21g
33%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
125mg
42%
Sodium
610mg
25%
Potassium
340mg
10%
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.
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