Buttermilk Pancakes with Cane Syrup and Pecan Butter from Houmas House Plantation
Updated: Jan 4
Pancakes was a Saturday morning tradition at my house. Almost every Saturday, my father or mother would cook pancakes. Here is Houmas Houses spin on my childhood favorite.
Steen’s Cane Syrup and Pecan Butter
1/2 cup softened Butter
1/3 cup Steen’s Cane Syrup
2 tablespoons Pecans, chopped
Blend ingredients well with a wire whisk and allow to sit at room temperature, away from the heat, until pancakes are cooked.
1 3/4 cups All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 1/2 cups Buttermilk
2 tablespoons Vegetable Oil
1 tablespoon Steen’s Cane Syrup
Place the dry ingredients in a mixing bowl and whisk slightly to combine. Into the bowl, add buttermilk, eggs, vegetable oil, and cane syrup. Whisk these wet ingredients into the flour mixture, just until the batter is smooth. Spread 2 tablespoons of vegetable Oil into a cast-iron skillet or a flat nonstick electric griddle, over medium-high heat. Pour batter, 1/4 cup at a time, onto the hot griddle. When the batter bubbles on top, turn and cook the second side until golden brown. Remove and spread a small amount of the cane syrup and pecan butter on top of each pancake, and then stack three high, with a dollop of butter on top.
Good Cooking, Good Eating and Good Living!!!