by Ken Richter
on Friday, October 9th, 2020 at 8:54am.
Happy Thanksgiving, Everyone!
This thanksgiving feels like it hits a little different as many of us feel distinctly ungrateful for the chaos of 2020 and look forward to the year finally being over. However, it's impossible to fast-forward through three whole months. 2020, for all of its surprises, pain and beauty, has become a year of reflection as we dismantle the way of living we were used to and build something new. There's always so much to be thankful for, whether it be something big like welcoming a someone new into the family, or small like how crunchy the leaves are this October. So on this thanksgiving, we encourage everyone to reflect on their year with grace and hope.
This thanksgiving we want to share with you one of our favorite new autumnal dishes, curtesy of Magnolia Journal: Pecan Pancakes with Maple Butter. This deliciously Canadian dish is the perfect cozy treat for a morning this Thanksgiving long weekend. Here are all the details you need to know to make this tasty breakfast delicacy:
Preheat oven to 250 F. Toast the pecans over medium heat until fragrant, then remove from heat, chop up coarsely, and place in bowl. Mix all other dry ingredients in a bowl, then create a well at the center. Add all wet ingredients to the well and mix in, except for the egg whites. Use a hand mixer with those in a separate bowl to beat until there are stiff peaks, then fold into the batter. Be careful not to overmix! Heat a nonstick skillet and butter, then carefully ladle out pancakes one at a time. Sprinkle top with pecans before flipping, and make sure they are cooked all the way to the center.
They are already going to smell delicious, but you can take them to the next level by making the Maple Butter for the top! To get the recipe for that, along with more detailed instructions on the pancakes, visit Magnolia Journal's full recipe here!