Cinnamon-Pecan Pancakes

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Ah, and just like that, it’s Christmas Eve. For the past few days (and weeks) the world has been hustling and bustling to prep for the perfect Christmas. I’d be lying if I said I haven’t been caught up a bit in the frenzy–shopping, baking, decorating, and the like (obviously not blogging!). But Christmas is here, whether we’re ready or not.  Today and tomorrow I will spend time with my family celebrating the birth of our Savior, who brings a quiet calm and peace to our hearts because of the tremendous gift he gave to the world: himself.

If you find yourself with a somewhat leisurely morning and a hankering to make some breakfast, give these pancakes a try.  They’re easy and delicious as the brown sugar, cinnamon, and nuts caramelize into the pancake.  No syrup is necessary for these!

May your holiday celebration be merry, joyous, and fulfilling!

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Cinnamon-Pecan Pancakes

Feel free to use your favorite pancake mix or recipe.  I use a doubled recipe of Betty Crocker as my standby.

  • 2 large eggs
  • 2 cups all-purpose flour
  • 1-1/2 cups milk
  • 2 Tbsp. granulated or packed brown sugar
  • 4 Tbsp. vegetable oil
  • 6 tsp. baking powder
  • 1/2 tsp. salt

Topping

  • 1/2 cup packed brown sugar (light or dark)
  • 2 tsp. cinnamon
  • 4 Tbsp. cold butter or margarine
  • 1/2 cup chopped pecans
  1. Beat eggs in medium bowl until fluffy.  Beat in remaining ingredients, just until smooth.
  2. Heat griddle or skillet over medium heat to 375 degrees.
  3. Meanwhile, mix topping ingredients in small bowl until crumbly and combined.
  4. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.  Immediately sprinkle 1 Tbsp. or so topping onto pancake. 
  5. Cook pancake until bubbly on top, puffed and dry around edges.  Carefully turn and cook other side until golden brown.
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