Ingredients

serves 2

　　1/2 cup all-purpose flour

　　1/3 cup whole-wheat flour

　　5 teaspoons sugar

　　1 1/2 teaspoons baking powder

　　Coarse salt

　　3/4 cup nonfat buttermilk

　　3 large eggs

　　1/2 teaspoon pure vanilla extract

　　1 1/2 teaspoons unsalted butter, melted, plus 1 teaspoon for skillet

　　1 tablespoon plus 1 teaspoon vegetable oil

　　1/2 cup pecans, toasted and coarsely chopped (about 2 ounces)

　　6 strips thick-cut bacon

　　Pure maple syrup, warmed, for serving

　　Toasted Glazed Pecans, for garnish (recipe follows)

　　

Toasted Glazed Pecans

1/3 cup pecan halves

　　2 teaspoons lightly beaten egg white

　　1 teaspoon pure maple syrup

　　1 teaspoon vegetable oil

　　Pinch of coarse salt

　　(makes 1/3 cup)

　　

Step 1

Preheat the oven to 200°F. Whisk flours, sugar, baking powder, and 1/4 teaspoon salt in a large bowl; set aside. Whisk together buttermilk, 1 egg, vanilla, melted butter, and 1 tablespoon oil; whisk into flour mixture. Using a rubber spatula, fold in chopped pecans; set batter aside.

　　

Step 2

Cook bacon in a medium skillet over medium heat, turning once, until crisp, 6 to 7 minutes per side. Let drain on paper towels. Transfer bacon to a baking sheet in oven to keep warm.

　　

Step 3

Heat 1 teaspoon butter and remaining teaspoon oil in a medium nonstick skillet over medium heat. Working in batches of 2, pour in 1/4 cup batter for each pancake. Cook until small bubbles form, 2 1/2 to 3 minutes. Flip; cook until golden brown, about 2 minutes. Transfer to baking sheet in oven to keep warm until ready to serve.

　　

Step 4

Fill a small, high-sided skillet with 1 1/2 inches water; heat over medium heat until barely simmering. Break remaining eggs into separate cups; pour eggs into water. Cook, basting tops of eggs with the simmering water, until set, 2 to 3 minutes. Using a slotted spoon, transfer eggs to several layers of paper towel to drain.

　　

Step 5

Place 2 pancakes on each plate; drizzle with warm syrup. Arrange bacon over pancakes, and place a poached egg on top. Drizzle with more syrup, if desired, and a sprinkle of salt. Garnish with toasted glazed pecans.

　　

Toasted Glazed Pecans

Step 6

Preheat the oven to 350°F. Toast pecans on a rimmed baking sheet, shaking pan occasionally, until fragrant, 3 to 4 minutes.

　　

Step 7

Whisk together egg white, syrup, oil, and salt in a small bowl. Add pecans; toss to coat. Spread evenly on baking sheet; return to oven, and toast, stirring occasionally, 8 minutes. Let cool completely.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.