Pecan Hotcakes Recipe

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk (whole or your preferred kind)
• 1 large egg
• 2 tablespoons melted butter or vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans (toasted for extra flavor)
• Butter or oil for cooking
• Maple syrup and extra pecans for topping

Instructions:

1. Prepare Dry Ingredients:
   In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

2. Mix Wet Ingredients:
   In a separate bowl, combine the milk, egg, melted butter (or oil), and vanilla extract. Whisk until smooth.

3. Combine Wet and Dry Ingredients:
   Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix—it’s okay if there are a few lumps. Gently fold in the chopped pecans.

4. Heat the Pan:
   Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.

5. Cook the Hotcakes:
   Pour about 1/4 cup of the batter onto the skillet for each hotcake. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown and cooked through.

6. Serve:
   Stack the hotcakes and top with butter, maple syrup, and additional toasted pecans for extra crunch.

Enjoy your fluffy pecan hotcakes with a side of fruit or bacon for a perfect breakfast!