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My 6-year old granddaughter and 4-year old grandson love spending time in the kitchen. In fact, the little boy has mentioned more than once that when he grows up, he's planning to become a chef.

Breakfast is their favorite meal to cook, and pancakes are always their first choice.

So, I've created a recipe for maple pecan griddle cakes that this duo can assemble (with just a little adult help!).

These pancakes are made with a classic batter of milk, flour, eggs and melted butter, but the addition of two extra ingredients -- some maple syrup and some toasted chopped pecans -- makes them extra special.

The batter takes only a few minutes to assemble, and each batch of the little cakes can be cooked in under 5 minutes, ideal timing for kids or for busy grown ups.

Served piping hot, these breakfast treats are irresistible when topped with a generous drizzle of warm maple syrup. As sides, a bowl of fresh fruit such as blueberries, strawberries and grapes, plus a pitcher of fresh orange juice, bacon (if you're being indulgent), and a pot of coffee or tea could round out the morning menu.

It's never too early to teach youngsters to cook, to set the table, and most of all to do something thoughtful for others. But no matter your age, these special griddlecakes would be a fine treat for breakfast.

Maple-Pecan Pancakes with Warm Maple Syrup Recipe

Makes 18 to 20 four-inch pancakes.

Ingredients

 

Preparation

Arrange a rack at center position and preheat oven to 250 F. Have ready a baking sheet.

In a large bowl, whisk together the eggs, sugar, butter and maple syrup. In a separate bowl, mix together the flour, baking powder and salt.

Alternately add the flour mixture and milk to the egg mixture, beginning and ending with flour mixture. Stir in the pecans.

Set a griddle or a large, heavy skillet over medium heat and brush lightly with oil. Griddle or skillet will be ready when a few drops of water sizzle when sprinkled on the surface.

Pour a scant 1/4 cup batter per pancake onto prepared griddle or pan and cook until bubbles appear on the top surface of pancakes and the bottoms are golden, about 2 minutes. Turn and cook until golden brown on the other side, about 1 minute more. Transfer cooked pancakes to the baking sheet and keep warm in the oven. (Don't stack pancakes because they will steam and become flabby.) Continue until all batter has been used, adding more oil with each batch.

Serve pancakes with a pitcher of warm maple syrup.

Note:

To toast pecans, spread nuts on a rimmed baking sheet and bake on center shelf of a preheated 350 F oven until lightly browned, 5 to 6 minutes. Watch carefully so that nuts do not burn. Remove and cool.

 

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(c) 2009, Betty Rosbottom. Distributed by Tribune Media Services Inc.