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Recipe Summary test

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, toss the plum slices with 1 1/2 tablespoons sugar and set aside.

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  • In a large bowl, whisk together the remaining 3 tablespoons sugar and the flour, baking powder, baking soda and salt.

  • 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.

  • 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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