Rich & Fluffy Chocolate Pecan Buttermilk Pancakes

INGREDIENTS:
-1 1/2 Cups All-Purpose Flour
-1 Cup Butter Milk
-1/3 Cup Chocolate + Additional to Garnish, Coarsely Chopped
-1/4 Cup Pecans + Additional to Garnish, Shelled & Chopped
-1 Egg
-3 T Butter, melted
-2 T White Vinegar
-2 T White Sugar + 1 t Additional to Roast Pecans
-1 T Canola Oil + 1 t Additional to Roast Pecans
-1 T Vanilla Extract
-1 1/2 t Baking Powder
-1/2 t Baking Soda
-1/2 t Ground Cinnamon + Additional to Roast Pecans / Garnish Pancakes
-1 Pinch Salt

-Optional Toppings: Butter, Maple Syrup, Powdered Sugar, Honey, Preserves, Whipped cream, or CHOCOLATE SYRUP (pictured).

METHOD to the MADNESS:
-Pre-Heat Oven to 375ºF.
-In Mixing bowl toss Almonds, 1t Canola Oil, 1/2 t Sugar, & a dusting of Cinnamon.
-Spread over Parchment Paper-covered Baking sheet, in a single layer.
-Roast in the oven for 8-10 Minutes, or until golden brown.

-In Glass stir together Milk & Vinegar… Allow to set for 5minutes to “Sour.”
-After 5minutes, whisk Egg, Butter, Oil, & Vanilla Extract into Milk Mixture.
-In Large Mixing Bowl, whisk Flour, Sugar, Baking Powder/Soda, Cinnamon, & Salt.
-Fold Wet Ingredients into Dry Mix – Stirring until well-mixed, but slightly lumpy.
-Add Chocolate & Pecans into Pancake Batter.
-In 1/4-1/3 Cup Increments, add Pancake batter to HOT Skillet.
-Cook on Side1 until Bubbles appear & edges begin to brown.
-Flip with Spatula & cook Side2 for additional 60-90 Seconds, or until Pancake has risen & cooked through.
-Set Pancake aside on Cooling Rack/Plate & Repeat process until all Batter Used.
-To Plate, garnish with additional Chocolate, Pecans, & Topping of Choice.
-Serve, Enjoy, & Smile.

Rich & Fluffy Chocolate Pecan Buttermilk Pancakes

Rich & Fluffy Chocolate Pecan Buttermilk Pancakes