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1
Add the pecans and sugar to a food processor; finely chop; set aside.
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2
Sift the flour, baking powder, and salt into a large mixing bowl.
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3
Add the pecan mixture; stir to combine.
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4
In another mixing bowl, add the milk, egg yolks, butter, and vanilla; whisk to combine.
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5
Add liquid mixture to the flour mixture; stir just until blended.
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6
In another bowl, beat the egg whites with an electric mixer, until soft peaks form.
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7
Gently fold egg whites into the batter just until blended.
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8
Heat a large non-stick skillet or griddle over medium heat.
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9
Spray with non-stick cooking spray of brush with a thin film of vegeteble oil.
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10
Pour 1/4 cup batter into skillet for each pancake.
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11
Lower heat to medium-low.
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12
Cook until the tops are covered with small bubbles and the bottoms are lightly browned.
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13
Flip pancake and cook until lightly browned on the bottom side.
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14
Repeat with remaining batter.
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15
For the Buttered Pecans: Melt the butter in a medium skillet.
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16
Add the pecans to the skillet; stir continuously and cook for about 3 minutes or until lightly browned.
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17
Spoon the warm pecans over the pancakes.
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18
Serve with warmed real maple syrup and a dollop of real whipped cream.
