Pecan Wheat Pancakes with Maple Bourbon Strawberries

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.

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.

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.

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.

Serve with cooked strawberries and a dollop of whipped cream.