Pecan Praline Pancakes

Ingredients

Equipment Needed

• •12-inch cast iron skillet or griddle
• •Medium saucepan (2-quart)
• •Large mixing bowl
• •Whisk
• •Wooden spoon or spatula

Instructions

1. 1

   Toast the pecans

   Spread all the pecans (1 3/4 cups total) in a single layer in a dry skillet over medium heat. Stir them frequently for about 5 minutes until they turn golden and your kitchen fills with that warm, nutty fragrance. Watch them closely because they go from perfect to burned in seconds. Transfer to a plate to cool, then roughly chop 3/4 cup for the batter and leave 1 cup in halves for the sauce.

   Toasting pecans in a dry skillet brings out their natural oils and deepens the flavor. This step is not optional if you want real Louisiana taste.
2. 2

   Mix the dry ingredients

   Whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Make sure there are no lumps of baking powder hiding in there. Those become bitter pockets in your pancakes if you miss them.

3. 3

   Combine the wet ingredients

   In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth. The butter should be cooled enough that it does not scramble the eggs when they meet. Room temperature buttermilk is important here. Cold buttermilk will make the melted butter seize into little clumps.

4. 4

   Make the batter

   Pour the wet ingredients into the dry and stir with a wooden spoon or spatula just until combined. Stop when you still see a few small lumps. Overmixing develops gluten and makes tough, rubbery pancakes. Fold in the chopped toasted pecans gently. Let the batter rest for 5 minutes while you heat your griddle.

   That 5-minute rest lets the flour hydrate and the baking powder start working. Your pancakes will be fluffier for it.
5. 5

   Start the praline sauce

   Melt the butter in a medium saucepan over medium heat. Add the brown sugar and stir until it dissolves into the butter, about 2 minutes. The mixture will bubble and turn glossy. Pour in the heavy cream carefully because it will sputter and steam. Stir constantly until smooth.

6. 6

   Simmer the sauce

   Let the sauce simmer gently for 5 to 7 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. You will know it is ready when you drag your finger across the spoon and the line holds. Remove from heat and stir in the salt, vanilla, and toasted pecan halves. Keep warm over the lowest heat setting.

   The sauce will continue to thicken as it sits. If it gets too thick, stir in a splash of cream to loosen it back up.
7. 7

   Heat the griddle

   Heat a cast iron skillet or griddle over medium heat. Add a thin layer of butter or oil. Test the heat by flicking a drop of water onto the surface. It should sizzle and evaporate within a second or two. Too hot and your pancakes burn before cooking through. Too cool and they spread thin and turn pale.

8. 8

   Cook the pancakes

   Pour about 1/4 cup of batter per pancake onto the griddle. Let them cook undisturbed until bubbles form across the entire surface and the edges look set, about 2 to 3 minutes. The undersides should be deep golden brown. Flip once and cook another 1 to 2 minutes until the second side matches. Transfer to a warm oven (200°F) while you finish the batch.

   Only flip once. Every time you press or flip repeatedly, you squeeze out the air that makes pancakes fluffy.
9. 9

   Serve generously

   Stack three pancakes on each plate. Spoon the warm praline sauce over the top, letting it cascade down the sides and pool on the plate. Make sure everyone gets plenty of those butter-toasted pecans. Serve immediately while everything is warm and the sauce is still flowing.

Chef Tips

• •Use dark brown sugar, not light. The molasses content gives the sauce that deep, almost smoky sweetness that is the soul of a proper praline.
• •If you cannot find buttermilk, make your own: stir one tablespoon of white vinegar or lemon juice into 1 3/4 cups of whole milk and let it sit for 10 minutes until it curdles slightly.
• •The praline sauce keeps refrigerated for up to two weeks. Rewarm it gently with a splash of cream. At Lagniappe, we always keep a batch ready.
• •For extra indulgence, add a pat of salted butter between each pancake in the stack. It melts into the sauce and makes everything richer.
• •Louisiana pecans from the fall harvest have the sweetest, most buttery flavor. Seek them out if you can find them.

Advance Preparation

• •Praline sauce can be made up to 2 weeks ahead and refrigerated. Rewarm over low heat with a tablespoon of cream.
• •Pecans can be toasted up to 5 days ahead and stored in an airtight container at room temperature.
• •Dry ingredients can be whisked together the night before and covered.

Frequently Asked Questions

Nutrition Information

1 serving (about 340g)