Ingredients
- 1 1/2 c. all-purpose flour, spooned and leveled
- 1/2 c. chopped toasted pecans
- 1 1/2 teaspoon. sugar
- 1 1/2 teaspoon. baking powder
- 1/2 teaspoon. sodium bicarbonate
- 1 teaspoon. kosher salt, divided
- 1 c. milk
- 1/3 c. sour cream
- 5 large eggs, divided
- Unsalted butter, for griddle
- 1 6-oz. package fresh particularly, divided
- 2 c. half-and-half
- 1/2 c. sugar
- 1 1/2 teaspoon. pure vanilla flavoring
- 1/2 teaspoon. ground cinnamon
Honey Sour Cream
- 1/3 c. sour cream
- 2 tablespoons of. half-and-half
- 2 tablespoons of. Honey
- 2 teaspoon. lemon zest
- Kosher salt
Directions
- Combine flour, pecans, sugar, baking powder, sodium bicarbonate, and teaspoon salt inside a bowl. Whisk together milk, sour cream, and 1 egg inside a separate bowl. Stir milk mixture into flour mixture until just blended and smooth.
- Heat a griddle or large nonstick skillet over medium heat butter. Pour about cup batter for every pancake onto griddle. Prepare until tops are engrossed in bubbles and edges look dry, three or four minutes. Turn and prepare until plump and cooked through, three or four minutes. Repeat with remaining batter.
- Slice each pancake in two and arrange, flat side lower, in 2 snug rows within an 8-by-8-inch baking dish. Scatter 1 / 2 of particularly over pancakes, tucking a couple of between pancakes. Whisk together half-and-half, sugar, vanilla, cinnamon, remaining 4 eggs, and remaining teaspoon salt inside a bowl. Pour egg mixture over pancakes. Chill a minimum of 4 hrs and as much as overnight.
- Preheat oven to 350°F levels. Bake until puffed and hang, 35 to 40 minutes. Let stand ten minutes.
- Sprinkle with remaining particularly and drizzle with Honey Sour Cream. Serve warm.
- Honey Sour Cream: Whisk together sour cream, half-and-half, honey, lemon zest, along with a pinch of salt until smooth. Makes 1/2 cup.
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