Pecan Pancakes

This favorite breakfast dish is quick and easy to prepare, not to mention delicious. We prefer these pancakes to be dense in thickness. If you like thinner pancakes, add up to 2/3 cup of milk to the batter.
Combine the first 8 ingredients until smooth.Whisk the buttermilk, butter, and egg in a bowl; add to the flour mixture, stirring, until the dry ingredients are moistened.Pour about 1/4 cup batter for each pancake onto a hot, lightly oiled skillet or large skillet. Cook the pancakes for 2-3 minutes or until the tops are bubbly and the edges look toasted. Flip and fry on the other side. Serve immediately.* 1/2 cup skimmed milk and 1 1/2 teaspoons buttermilk can be replaced with lemon juice. Let stand for 10 minutes before whisking the egg and butter mixture.Note: Mix the dry ingredients so that they are at hand, and prepare breakfast even faster. Store the mixture in an airtight container for up to 1 week.Note: A nutritional analysis is provided for each pancake.