Submitted by Rebecca Lang
Serves 8
Growing up, we had a hot breakfast each and every day of the week. Homemade pancakes are a weekend favorite of mine. Because this batter can be made ahead, Saturday mornings can still be lazy. Making the batter up to 4 days in advance and storing in the refrigerator lets the alarm clock stay on snooze. The compote can be chilled up to 2 days and just reheated before serving.

Ginger-Pecan PancakesPhoto of ginger pecan pancakes served with warm raisin pear compote. Recipe from Rebecca Lang
2 cups all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon allspice
2 eggs, beaten
1 1/2 cups buttermilk
1/2 cup milk
1/4 cup unsalted butter, melted
1/2 teaspoon vanilla extract
1/2 cup pecans, toasted and chopped
Softened butter, for serving

In a medium mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, ginger, cinnamon and allspice. In a small bowl, whisk together eggs, buttermilk, milk, butter and vanilla. Stir into dry ingredients until thoroughly combined. Fold in pecans. Cook about 1/4 cup of batter in a lightly greased non-stick skillet. Cook until bubbles form and the edges look done. Flip and cook until browned. Serve pancakes with butter and warm compote.

Raisin Pear Compote
4 medium red pears
1/2 cup golden raisins
1/3 cup freshly squeezed orange juice
Juice of 1 lemon
1/4 teaspoon salt
2 teaspoons chopped fresh rosemary
2 tablespoons light brown sugar, firmly packed

Cut pears, unpeeled, into 1/2-inch pieces. Combine with raisins, orange juice, lemon juice, salt, rosemary and sugar in a medium saucepan. Cook for 25 minutes over medium-low heat, stirring every 5 minutes. Keep warm until serving.

Recipe from Pecans (Rizzoli, 2019) by Barbara Bryant, Betsy Fentress and Rebecca Lang

Rebecca Lang is a food writer and television personality. She is the author of seven cookbooks and has appeared on the Food Network as a judge on Chopped Junior. She is a Contributing Editor for Southern Living and recently was honored to have cooked at the James Beard House.

“EMC’s have been a part of my life for many years. As a native of McRae, Georgia, I was blessed to represent Little Ocmulgee EMC as a Washington Youth Tour delegate in 1994. As a junior in high school, it was my first trip on an airplane and the first time I traveled north of South Carolina. I made many close friends on that trip that are still part of my life today. My family has a place on Little Cumberland Island, also making us OREMC members. We now spend several months a year on the island. I am incredibly grateful for all of the hard work and countless hours from crews at OREMC for every kilowatt we have.”

Visit Rebecca’s website at rebeccalangcooks.com
Facebook: @rebecca.lang.378
Instagram: @rebeccalangcook