A Recipe From Cookbook Publishers

Buttermilk Pecan Pancake Batter from Cookbook Publishers

2 c. all-purpose flour
3 tbs. sugar
1/2 tsp. table salt
1 tsp. baking powder
1/2 tsp. baking soda
2 c. buttermilk
2 large eggs
1/4 c. unsalted butter, melted and cooled
Chopped pecans, to distribute over pancakes

Stir the flour, sugar, salt, baking powder, and baking soda together in a large bowl. Combine the buttermilk, eggs, and cooled melted butter in a second bowl. Make a well in the center of the dry ingredients and add the wet mixture. Stir until just combined.

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