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Pancakes

Ingredients

  • ¾ Cup regular or quick-cooking oats, uncooked
  • 1½ Cups milk
  • 2 eggs, beaten
  • ¼ Cup butter, melted
  • 1¼ Cups flour
  • 2 Tablespoons sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • ½ Cup chopped Royalty Pecans

Directions

Combine oats and milk; set aside 5 minutes. Add eggs and butter to oat mixture, mixing well. Combine dry ingredients; add oat mixture and pecans; stir just until blended. Pour about ¼ cup batter onto hot griddle.  When pancakes have a bubbly surface and slightly dry edges, turn to cook the other side. Top with Toasted Pecan Butter. Yield: 4 to 5 servings.

Toasted Pecan Butter

  • ½ Cup chopped Royalty Pecans
  • ¼ Cup light brown sugar
  • 1 Cup butter at room temperature
  • 1 teaspoon vanilla extract

Directions

Preheat oven to 325° F. Spread the pecans onto a baking sheet; toast in the preheated oven until they start to turn golden brown and become fragrant, about 15 minutes. Watch carefully as they bake, they burn quickly. Set aside to cool to room temperature.

Pulse the brown sugar, butter, and vanilla together in a food processor several times to thoroughly combine. Butter will be slightly fluffy.  Sprinkle in the cooled nuts and pulse several times to combine. For more finely ground pecans, pulse several more times. Serve immediately, or pack into a jar with a lid and refrigerate.

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