Pecan Wheat Pancakes With Maple Bourbon Strawberries

• FOR THE STRAWBERRY TOPPING:
• 1/2 cups Bourbon
• 3 cups Sliced Strawberries
• 2 Tablespoons Maple Syrup
• Whipped Cream, To Serve
• FOR THE PANCAKES:
• 1/2 cups Pecans
• 1 cup Whole Wheat Pastry Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 2 teaspoons Maple Syrup
• 2 whole Eggs
• 1 Tablespoon Walnut Oil
• 1/2 cups Milk, Or More As Needed

1. For the strawberry topping, in a medium skillet or pot, add bourbon and cook over medium heat until reduced by half. Add in strawberries and maple syrup, reduce to medium-low heat, and let strawberries simmer until soft and liquid has reduced down, 10-15 minutes.
2. To make pancakes, lightly toast pecans in a skillet for 3-4 minutes over medium low heat. Remove and place in food processor, pulsing until pecans are ground, but not flour.
3. In a medium bowl, combine ground pecans, flour, baking powder, and salt and give a good stir. In a separate bowl,whisk together with the maple syrup, eggs, oil, and milk. Pour over dry ingredients, stir just until combined-don't overmix. If batter thickens too much (and isn't easily pourable), add a bit more milk.
4. Heat a skillet over medium heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), take about 1/4 cup of batter and pour onto skillet. Let cook for 1-2 minutes, until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
5. Serve with cooked strawberries and a dollop of whipped cream.

bourbon, strawberries, maple syrup, cream, pecans, whole wheat pastry flour, baking powder, ubc, maple syrup, eggs, walnut oil, milk

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/pecan-wheat-pancakes-with-maple-bourbon-strawberries/ (may not work)