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The Phoenician Buttermilk Pancakes With Pecan Honey Butter

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 ... Read more

Total time: 35 minutes | Makes 22 to 24 pancakes

Pecan honey butter

  • 1/2 cup (1 stick) butter
  • 1/4 cup honey
  • 2 tablespoons chopped pecans

Step 1Mix butter and honey until creamy. Stir in pecans. Set aside.


  • 3 cups cake flour
  • 1 1/2 cups all-purpose flour
  • 3/4 tablespoon salt
  • 3/4 tablespoon baking soda
  • 1 1/2 tablespoons baking powder
  • 2 tablespoons sugar
  • 3 eggs
  • 4 cups buttermilk
  • 1/2 cup (1 stick) plus 1 tablespoon melted butter, cooled
  • 1/2 cup water
  • Nonstick cooking spray

Step 1Mix cake and all-purpose flours, salt, baking soda, baking powder and sugar in large bowl. Make a well in center.

Step 2In 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.

Step 3Coat 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.

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