Ingredients
1
tablespoon butter or margarine
3
tablespoons chopped pecans
1/2
cup maple-flavored syrup
1
egg
1/2
cup buckwheat flour
1/2
cup whole wheat flour
1
cup milk
1
tablespoon sugar
2
tablespoons canola oil
3
teaspoons baking powder
1/2
teaspoon salt
Whole bran or wheat germ, if desired
Preparation
In 1-quart saucepan, melt butter over medium heat. Cook pecans in butter, stirring frequently, until browned. Stir in syrup; heat until hot. Remove from heat; keep warm.
Heat griddle to 375°F or heat 12-inch skillet over medium heat. Grease with canola oil if necessary (or spray with cooking spray before heating).
In medium bowl, beat egg with egg beater or wire whisk until fluffy. Beat in remaining pancake ingredients except bran just until smooth. For each pancake, pour about 3 tablespoons batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Sprinkle each pancake with 1 teaspoon bran. Turn; cook other sides until golden brown.
Top each serving (2 pancakes) with about 2 tablespoons syrup.
