Makes approximately 12 6in pancakes
INGREDIENTS
- 2 cups buttermilk (or regular milk with 2 tbsp of white vinegar or lemon juice)
- 3 eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tsp salt
- 3 tablespoons dulce de leche
- 1/2 cup pecans, toasted and finely ground (not chopped)
- 1 cup Candied Pecans rough chop
- 1/2 stick unsalted butter, melted
Service with dulce de leche on top
DIRECTIONS
Mix all the ingredients through the ladies pecans together until smooth. Melt a little butter in a sauce pan, medium heat, pour a ladle full of batter into the pan. Cook on one side until all bubbles have popped, flip pancake. Cook for 1 min or until golden brown. Repeat until all the batter is all used. Keep warm. Serve with dulce de leche or butter and maple syrup.
VARIATIONS AND TIPS
- Looking for just regular buttermilk pancakes? Remove the dulce de leche and pecans
- Have extra pancakes? freeze then individually and heat then up as needed in the microwave.