Tenda-Bake Maple Burst Pancakes are unique, to our knowledge no one else has them for consumers to make at home. They are similar to fast food breakfast sandwiches, but made at home, they are more versatile. We love the mix with pecans added for a sweet and nutty pancake. Many consumers like the maple pancakes even without syrup, but have some on hand when you add the nuts. We like to have extra nuts for topping as well as in the pancakes.
If you have never tried this mix, it is available at Southern supermarkets or on our web site at http://www.tendabake.com.
1 cup milk or water
½ cup chopped toasted pecans*
Heat griddle to 350°F or heat skillet or griddle on stove over medium heat (water should sizzle and then evaporate).
Measure mix by lightly spooning into measuring cup and leveling off the top.
Add the milk or water and mix just until moistened. Batter should be thick and lumpy, BUT pourable, if batter is too thick, add milk or water (up to 1/3 cup).
Gently stir in pecans.
Pour slightly less than ¼ cup batter onto hot, lightly greased or nonstick griddle or skillet.
Cook for 1 to 1 ½ minute on each side or until golden brown, turning when the bubbles on the surface begin to pop and the edges look dry. Turn only one time of the pancakes will be tough.
Serve with additional pecans on the top if desired.
*To toast pecans, heat oven to 350 degrees. Spread pecans on a baking sheet with 2 tablespoons of melted butter. Toast for 5 minutes or until lightly browned.