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The Phoenician Buttermilk Pancakes With Pecan Honey Butter

Time35 minutes
YieldsMakes 22 to 24 pancakes
The Phoenician Buttermilk Pancakes With Pecan Honey Butter
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Dear SOS: I have not figured out the secret. How does the chef at the Phoenician Resort in Scottsdale, Ariz., create the most delicious pancakes ever? I’d love the recipe.

Barbara Barnett

Villa Park

Dear Barbara: The pancake batter made with cake flour, baking powder and soda and buttermilk produces a soft, airy pancake. Add to that a bunch of topping goodies, such as a honey smear and warm syrup, and you’ve got ambrosia.

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Pecan honey butter

1

Mix butter and honey until creamy. Stir in pecans. Set aside.

Pancakes

1

Mix cake and all-purpose flours, salt, baking soda, baking powder and sugar in large bowl. Make a well in center.

2

In separate bowl, blend together eggs and buttermilk. Pour into well of dry ingredients and mix well. Stir butter into batter. If necessary, add water to make batter of pouring consistency, neither too thick or too thin. Refrigerate any remaining batter for future use.

3

Coat griddle with nonstick spray. Heat over medium heat. Ladle 1/3 cup batter onto griddle for each pancake. Cook pancakes until bubbles come up from surface and surface starts to dry a little, 4 minutes. Turn and cook other side, 2 minutes. Serve with Pecan Honey Butter and warm maple syrup.