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The Gazebo Inn
From the heart of Maple Syrup County -- Vermont.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In another bowl, whisk together the buttermilk, egg, and melted butter. Blend thoroughly. Pour the liquid ingredients over the dry and mix with the whisk, stopping when everything is just combined. (Don't worry if the batter is a bit lumpy.) The batter will bubble and become spongy almost immediately.
Ladle batter in small amounts onto hot, seasoned griddle. Flip pancakes over when edges look done and bubbles break in the middle. Remove from griddle when other side is done
Topping: Take a cup of pecan halves and put them in a non-stick fry pan over medium heat. Let them roast slowly until they are warm and you can smell their aroma. Pour in 2 tablespoons of real maple syrup and coat the pecans. Place the candied pecans over the pancakes. Sprinkle with powdered sugar.
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