Plum and Pecan Pancakes Mindy Fox   From Every Day with Rachael Ray August 2007 FOUR SERVINGS Prep Time: 10 min Cook Time: 20 min 3 plums, thinly sliced 4 1/2 tablespoons sugar 2 cups flour 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 2 cups buttermilk 2 large eggs 1/4 cup butter, melted, plus more for greasing 3/4 cup pecans, coarsely chopped Maple syrup, warmed, for serving 1. In a medium bowl, toss the plum slices with 1 1/2 tablespoons sugar and set aside. 2. In a large bowl, whisk together the remaining 3 tablespoons sugar and the flour, baking powder, baking soda and salt. 3. In a medium bowl, whisk together the buttermilk, the eggs and 1/4 cup melted butter until combined. Make a well in the center of the dry ingredients; pour the buttermilk mixture and pecans into the well and whisk until incorporated. 4. Brush a nonstick griddle or skillet with butter and heat over medium heat. Working in batches, spoon 1/4 cup batter onto the griddle for each pancake. Gently press 3 plum slices into each pancake, lower the heat to medium-low and cook until golden brown on the bottom and the top is bubbling near the edges, 3 to 4 minutes. Flip and cook for 2 more minutes. Serve with the maple syrup.

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