Pecan Pancakes with Molasses

Pretty simple batch for a Friday morning while iced in. The secret on things like nuts in poancakes is to toastr them in advance. Basic recipe from the Bisquick box with a little molasses in the batter. You want to take it easy on anything sugary in the batter since it may cause the outside of the pancake to caramelize to the point of being a little burnt before the inside is done.

The other tip on this is to pour the pancake and then sprinkle the nuts into the wet batter on the griddle. Adding nuts (and raisins and anything else) into the batter ahead causes them to clump or collect at the bottom of the bowl and getting even distribution on each pour is difficult. You can push them down into the pancake batter on the griddle with a toothpick if you want it more distributed in the cake vertically, but this is not necessary.

I finished these with molasses, which is an awesome sub in for syrup, but it does not spread and tends to soak into the pancake quickly. My preference is to put on the molasses and then follow up with some syrup for moistness.