(What a Great Way to Start a Sunday Morning with Italian cream pancakes)
- 2/3 cup pecans-finely chopped
- ½ cup flaked coconut-sweetened
- 2 cups flour
- 1/3 cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 1 cup buttermilk
- 2 tbs butter – melted
- ¼ cup heavy cream
- 2 tsp vanilla extract
- 2 eggs – separated
Preheat oven to 350º. Bake pecans and coconut in a single layer on a baking sheet until lightly toasted. Halfway through baking give them a stirring so that they will bake evenly.
Stir together flour, sugar, baking powder, baking soda and salt all in a large bowl. In a separate bowl, whisk together, buttermilk, egg yolks, heavy cream and 2 Tbs melted butter. Gradually stir the buttermilk mixture into the flour mixture. Stir just until all is moistened. Do not over-stir or the pancakes will not be soft and tender. You want the batter to be a little lumpy. Stir in toasted pecans and coconut. Beat egg whites with an electric mixer until stiff peaks form. Fold into the batter and let batter rest for about 10 minutes.
Pour ¼ cup of batter on to a preheated hot buttered griddle. Cook for 3-4 minutes or until the tops of the pancakes have bubbles and the edges are getting slightly toasted. Turn and cook for an additional 3-4 minutes or until they are cooked in the middle and not runny. Place in a single layer on a baking sheet in a warm oven. Serve with the following recipe for a Cream Cheese Syrup or your favorite syrup.
CREAM CHEESE SYRUP
- 4 Oz cream cheese- room temperature.
- 1/4 cup butter – room temperature
- 1/4 cup maple syrup
- 1/2 tsp almond extract – or to taste
- 1 cup powdered sugar
- 1/4 cup milk
Beat the cream cheese with the butter, maple syrup and almond extract at medium speed until light and creamy. Gradually add 1 cup powdered sugar and continue beating until all combined and smooth. Gradually add ¼ cup milk and beat until all is smooth. This is better served warm when poured over the pancakes.