YOU'LL NEED: 1 egg 1 cup milk or buttermilk 1/4 teaspoon vanilla 1 tablespoon brown sugar 1 cup all-purpose flour 2 teaspoons cinnamon 1...
YOU'LL NEED:
1 egg
1 cup milk or buttermilk
1/4 teaspoon vanilla
1 tablespoon brown sugar
1 cup all-purpose flour
2 teaspoons cinnamon
1 1/4 teaspoons baking powder
1 tablespoon butter, melted
2/3 cup pecans
3 tablespoons maple syrup
1/2 cup confectioners’ sugar
Drop of vanilla
Milk
HOW TO MAKE IT:
Preheat a griddle or pan and grease if necessary. Beat the egg and mix it with the milk, vanilla and brown sugar in a large bowl. Sift in the flour, cinnamon, and baking powder. Add the butter and mix lightly together with a spatula.
Spoon out the batter in equal amounts onto the hot griddle. Cook until you start to see bubbles forming around the edges and a little on the top. Flip the pancakes and finish cooking on the other side.
Meanwhile, toast the pecans in a dry skillet over medium heat until they become fragrant. Put them in a mini food processor with the maple syrup and pulse until well combined and paste-like (adding more syrup, if you wish).
To make the glaze, sift the confectioners’ sugar into a bowl. Add the vanilla and a little milk until you get the proper consistency.
To plate, place a little bit of the pecan-maple paste in between each stacked pancake and drizzle with the glaze. Add more pecans and some powdered sugar on top, if desired.
