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Buttermilk Mango Pancakes
with Candied Pecans

Mountain States Pecan
 September 2003 Recipe
Pancakes:
2 cups all purpose flour 1 teaspoon baking soda
1 tablespoon sugar (natural cane) 1 teaspoon baking powder
1-2 eggs 2 cups buttermilk
2 tablespoons unsalted butter, melted A pinch of nutmeg, allspice or cloves
1 large ripe mango

Sift dry ingredients in a large bowl. Mix wet ingredients in a separate bowl, then add to dry ingredients. Let batter rest in refrigerator for at least an hour, or overnight. Peel and dice mango. Pour batter on hot griddle and sprinkle mango pieces onto each pancake. Flip once. Sprinkle with pecans and serve with real maple syrup.

Candied Pecans:

1 cup pecan halves  WWW.PECAN.COM 2 tablespoons packed brown sugar
1 tablespoon water 1/2 teaspoon salt

Preheat oven to 325° Fahrenheit. Mix all ingredients in bowl. Coat pecans well. Arrange a single layer of pecans on a non-stick baking sheet. Bake 7-10 minutes, being careful not to burn them.

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