Italian Cream Pancakes

Total Time: 1 hr 2 mins Preparation Time: 30 mins Cook Time: 32 mins

Ingredients

• 2/3 cup finely chopped pecans
• 1/2 cup sweetened flaked coconut
• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 3/4 cup heavy cream
• 2 tablespoons butter, melted
• 2 teaspoons vanilla extract
• 2 large eggs, separated
• chopped toasted pecans, garnish
• 4 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 1/4 cup milk

Recipe

• 1 preheat the oven to 350°.
• 2 bake pecans and coconut in a single layer in a shallow pan.
• 3 bake 5-7 minutes or until lightly toasted and fragrant, stirring halfway through.
• 4 stir together flour and next 4 ingredients in a large bowl.
• 5 whisk together the buttermilk, next 3 ingredients, and 2 egg yolks in another bowl.
• 6 gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened.
• 7 stir in pecans and coconut.
• 8 beat egg whites at high speed with an electric mixer until stiff peaks form, and fold into batter.
• 9 pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet.
• 10 cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked.
• 11 turn and cook 3-4 minutes or until done.
• 12 place pancakes in a single layer on a baking sheet and keep warm in a 200° oven up to 30 minutes.
• 13 serve with cream cheese syrup--beat cream cheese, butter, maple syrup, and vanilla extract at medium speed with an electric mixer until creamy.
• 14 gradually add powdered sugar, beating until smooth.
• 15 gradually add milk, beating until smooth.
• 16 if desired, microwave syrup in a microwave safe bowl at high 10-15 seconds or just until warm, stir until smooth.