Pecan Key Lime Pancakes with Raspberries

Recipes, Uncategorized | October 28, 2016 | By


Recipe by Angela D. Kudlets 

Makes about 10 Pancakes

3/4 cup milk
1 tablespoon Nellie & Joe’s Famous Key Lime Juice
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, softened
1/2 cup chopped pecans
Fresh mint as garnish

Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”. Then combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients, add key lime juice and pecans and whisk until lumps are gone.

Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Ingredients for Whipped Cream
Makes 1 1/2 Cups to 2 Cups

2 tablespoons granulated white sugar
1 cup heavy whipping cream

In a stand mixer, with the wire whisk attachment, mix on high until soft peaks form. Serve immediately. Store remaining whipped cream in an airtight container in the refrigerator for up to 10 hours.

Garnish with fresh mint.


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