Pecan Pancakes With Roasted Pepper Sauce

Prep Time: 0 Minutes

Cook Time: 15 Minutes

Ready In: 15 Minutes

Servings: 5

PECAN PANCAKES WITH ROASTED RED PEPPER SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Nicholas Estate in Dallas, Texas in 1986.

Ingredients:

6 tablespoons milk

1 egg beaten

1 tablespoon melted butter

1 medium red potato peeled and grated

1/2 cup finely chopped pecans

1/4 cup minced onion

2 tablespoons flour

3/4 teaspoon cornstarch

3/4 teaspoon baking powder

1/2 teaspoon minced garlic

1/8 teaspoon salt

1/8 teaspoon white pepper

oil for frying pancakes

cilantro sprigs for garnish

roasted red pepper sauce

1 small red bell pepper roasted peeled and seeded

1 cup fish stock

1/2 teaspoon minced garlic

1/2 teaspoon paprika

1/8 teaspoon salt

1/8 teaspoon ground cumin

1/8 teaspoon oregano

1/8 teaspoon white pepper

1/4 cup whipping cream

Directions:

1. Put all sauce ingredients except cream in non-aluminum pan and simmer for 20 minutes.
2. Add cream and simmer an additional 10 minutes then puree until smooth and keep warm.
3. For pancakes mix milk, egg and melted butter in small bowl.
4. Mix all remaining ingredients except oil and cilantro sprigs in medium bowl.
5. Stir in milk mixture until smooth then heat a thin layer of oil in large nonstick skillet.
6. Pour 1/5 of the batter into skillet to make a 4 diameter pancake then fry 3 minutes.
7. Repeat to fry remaining pancakes and keep them warm.
8. Serve pancakes topped with warm sauce and garnish with cilantro sprigs.

By RecipeOfHealth.com