Pancakes.  Strawberries.  Bourbon.

Done and done.

 Happy Weekending!

5.0 rating
1 reviews

Pecan Wheat Pancakes with Maple Bourbon Strawberries

Prep Time 10 mins Cook Time 20 mins Yields 2



    • 1 cup whole wheat pastry flour
    • 1/2 cup pecan pieces
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 2 teaspoons maple syrup
    • 2 eggs
    • 1 tablespoon nut oil
    • 1/2-3/4 cup milk


    • 3 cups strawberries
    • 1/2 cup bourbon
    • 2-3 tablespoons maple syrup


    1. In a medium skillet or pot, add bourbon and cook over medium heat until reduced by half. Add in strawberries and maple syrup, reduce to medium-low heat, and let strawberries simmer until soft and liquid has reduced down, 10-15 minutes.
    2. To make pancakes, lightly toast pecans in a skillet for 3-4 minutes over medium low heat. Remove and place in food processor, pulsing until pecans are ground, but not flour.
    3. In a medium bowl, combine ground pecans, flour, baking powder, and salt and give a good stir. In a separate bowl,whisk together with the maple syrup eggs, oil, and ½ cup milk. Pour over dry ingredients, stir just until combined-don’t over mix. If batter thickens too much (and isn’t easily pourable) and a bit more milk.
    4. Heat a skillet over medium heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), take about ¼ cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
    5. Serve with cooked strawberries and a dollop of whipped cream.


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