Mother’s Day Pecan Wheat Pancakes with Maple Bourbon Strawberries

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I don’t know about you, but breakfast in bed is not high on my list of Mother’s Day moments. Generally, I try to keep crumbs out of my sheets rather than inviting them in.

But sit me down in my favorite reading chair after church with a steaming mug of coffee while you simmer strawberries, bourbon and pure maple syrup to pour over my pecan pancakes before adding a dollop of homemade whipped cream??? Now THAT I can get excited about.

Here’s how to make it happen. Coffee not included, but if you want my reco, it’s Starbucks Blonde Veranda blend brewed in a French press with a heavy pour of cream. Perfection.

 

Mother’s Day Pecan Wheat Pancakes with Maple Bourbon Strawberries
adapted from Naturally Ella

Yields:  4 servings

Ingredients:

Pancakes
2 cups whole wheat pastry flour
1 cup pecan pieces
2 teaspoon baking powder
2 teaspoon salt
4 teaspoons pure maple syrup*
4 eggs
2 tablespoons walnut oil
1-1.5 cups milk

Sauce
3 cups sliced strawberries
½ cup bourbon
2-3 tablespoons pure maple syrup*

Whipped Cream
1/2 c. heavy whipping cream
1 Tbsp. powdered sugar

*please please please do not ruin these by using imitation maple flavored syrup. buy the good stuff. just trust me.

Directions:

  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, 10-15 minutes.
  2. Beat the whipping cream and sugar in a bowl with an electric mixer till it thickens and stiff peaks form when you lift the beaters out of the cream. Set aside.
  3. 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.
  4. In a medium bowl, combine ground pecans, flour, baking powder, and salt and give a good stir. In a separate bowl, whisk dry ingredients 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.
  5. Heat a griddle. When griddle is hot (if you flick water onto the griddle, it should sizzle), take about ¼ cup of batter and pour onto griddle. Let cook for 1-2 minutes (until the pancakes begin to bubble slightly. Flip and let cook for another 1-2 minutes until pancakes are cooked through.
  6. Serve topped with cooked strawberries and a dollop of whipped cream.

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