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How to make it

  • In a mixing bowl, combine the flour, sugar, salt, baking powder, soda, and chopped pecans.
  • In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened.
  • Beat egg whites in another bowl until stiff peaks form. Fold into the batter until well incorporated.
  • Heat a small amount of oil in a large skillet over medium heat. When skillet is hot enough for a drop of water to sizzle, scoop pancake batter onto the skillet in about 1/4-cup portions, spreading slightly. When edges are rather dry and bubbles are popping and bottoms are nicely browned, about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.
  • Serve hot with butter and syrup and garnish with pecan halves or fruit, if desired.

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