The Phoenician Buttermilk Pancakes With Pecan Honey Butter

Time 35 minutes
Yields Makes 22 to 24 pancakes
The Phoenician Buttermilk Pancakes With Pecan Honey Butter

Pecan honey butter


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



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


In 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.


Coat 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.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.