Pecan Topped Pancakes
- 2 1/2 pounds all-purpose flour
- 1/8 cup baking powder
- 2 cans evaporated milk
- 10 eggs
- 1/2 tablespoon salt
- 3/4 cup sugar
- 1 pound butter
- Pecans (enough to put some in each pancake and atop and in syrup)
- Maple syrup
Mix all ingredients together. Pour 4 ounces of mix on grill. Grill on each side to your liking. Top each pancake with some pecans. Mix syrup with some pecans and serve.
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of George Zervoudakis
Recipe courtesy of Patrick and Gina Neely