BUTTER PECAN CRUMBLE PANCAKES WITH HOMEMADE CINNAMON MAPLE BUTTE
Make and share this Butter Pecan Crumble Pancakes With Homemade Cinnamon Maple Butte recipe from Food.com.
Provided by Annacia
Categories Breakfast
Time 33m
Yield 6-8 pancakes
Number Of Ingredients 20
Steps:
- FOR BUTTER:.
- With an electric mixer, beat the first 3 ingredients until smooth and creamy and set aside.
- FOR TOPPING:.
- Preheat the oven to 350°F Combine the flour and sugar in a bowl. Using a pastry cutter, cut the butter into the flour and sugar until the mixture resembles coarse crumbs. Add the pecans, and use your fingers to toss together and incorporate into the mixture.
- Spray a baking sheet with non-stick spray. Spread the crumble on the baking sheet and bake for 15 minutes until golden brown and crisp.
- PANCAKES:.
- In a large bowl, combine all the dry ingredients. In a separate bowl, whisk together the egg, buttermilk, melted butter and vanilla. Pour into the dry ingredients and stir just until combined (batter should be lumpy). Stir in the pecans.
- Let the pancake batter rest for 20 minutes before cooking the pancakes on a griddle or in a large pan. Top each pancake with some of the pecan crumble and maple syrup.
Nutrition Facts : Calories 738, Fat 58.3, SaturatedFat 30.6, Cholesterol 154.3, Sodium 696.4, Carbohydrate 50.9, Fiber 2.5, Sugar 26.5, Protein 6.8
CINNAMON-PECAN PANCAKE BREAKFAST CASSEROLE
You'll never look at a short stack the same way again! Say hello to this pancake casserole-layers of fluffy pancakes baked in a cinnamon-spiked custard. If you're short on time, use store-bought pancakes.
Provided by Food Network Kitchen
Categories main-dish
Time 8h35m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Butter an 8-inch-square baking dish; set aside. Put 3 tablespoons of the butter in a microwave-safe small bowl or liquid measure; microwave for 30 seconds to 1 minute to melt the butter.
- Whisk together the flour, baking powder, baking soda, 3 tablespoons of the sugar and 1/2 teaspoon salt in a large bowl. In a separate small bowl, whisk together the buttermilk, 2 of the eggs and the melted butter. Add the wet ingredients to the dry ingredients and stir until just combined.
- Heat a large nonstick skillet or griddle over medium heat. Melt a little of the remaining 1 tablespoon butter in the pan. Working in batches, pour the batter by 1/4 cupfuls into the skillet and cook until the bottoms are golden brown and small bubbles appear on the tops, 2 to 3 minutes. Flip and cook until golden brown on the other sides, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the pancakes to a plate as finished. Repeat until all the batter is used, adding more butter to the skillet as necessary. (You should have at least 12 pancakes.)
- Whisk together the half-and-half, vanilla, the remaining 5 eggs, the remaining 3 tablespoons sugar, the cinnamon, nutmeg and 1/4 teaspoon salt in a large bowl.
- Shingle the pancakes in the prepared baking dish. Pour the egg mixture evenly over the pancakes. Cover the dish with plastic wrap and refrigerate for at least 8 hours up to overnight to allow the pancakes to soak in the custard.
- Preheat the oven to 350 degrees F. Remove the plastic wrap from the casserole and bake until the custard is set and the center feels firm but springy, 50 to 60 minutes. Let cool 15 minutes before serving.
- Meanwhile, put the maple syrup and pecans in a small saucepan. Bring to a simmer and cook until the syrup has reduced and thickened slightly, about 5 minutes. Remove from heat and keep warm.
- Pour the pecan-maple syrup over the casserole. Serve with extra maple syrup on the side.
BUTTERMILK PECAN PANCAKES WITH MAMMA CALLIE'S SYRUP
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 200 degrees F.
- Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl.
- Add the buttermilk, eggs, and cooled melted butter to a second bowl and whisk to combine.
- Make a well in the center of the dry ingredients and add the wet mixture. Stir with a rubber spatula until just combined. Do not overmix or you will end up with tough and chewy pancakes.
- Heat a large electric griddle or nonstick frying pan over medium heat. Add a few drops of vegetable oil and a pat of butter. Once butter melts, wipe skillet with a paper towel. Ladle about 1/4 cup of batter onto the griddle for each pancake. Evenly distribute chopped pecans on top of the pancakes. Cook the pancakes until the bubbles begin to burst on the surface, about 3 minutes, flip and continue cooking until the second side is a nice golden brown, about 2 more minutes. Repeat with remaining pancakes.
- Put the finished pancakes onto a sheet tray and let sit in the oven to stay warm as you finish.
- Arrange the pancakes on individual plates and serve with the syrup.
- Add the water, brown sugar and salt into a medium saucepan over medium heat. Bring the mixture to a simmer and stir until the sugar dissolves. Let simmer for 25 to 30 minutes, stirring occasionally. Let cool before serving.
CINNAMON PANCAKES
These delicious, fluffy pancakes are a version of the pancakes my dad used to make for us girls when we were little. This version is now a Sunday morning favorite of my daughter.
Provided by Christiana McCormick
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 5
Number Of Ingredients 8
Steps:
- Mix flour, sugar, baking powder, baking soda, and cinnamon together in a bowl.
- Whisk milk, eggs, and melted butter together in a separate bowl. Pour milk mixture into flour mixture. Whisk until well blended.
- Heat a lightly oiled griddle over medium heat. Drop batter by 1/4 cup measures onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 252.8 calories, Carbohydrate 29 g, Cholesterol 102.7 mg, Fat 12.4 g, Fiber 1.2 g, Protein 6.8 g, SaturatedFat 7.1 g, Sodium 560.7 mg, Sugar 8.8 g
APPLE CRUMBLE PANCAKES
This is a recipe I worked on after having the Washington Apple Crisp pancakes from IHOP. I use a 1/2 cup ladle to pour out the batter and get five pancakes. You can freeze the leftover streusel topping.
Provided by Scarlett516
Categories Breakfast
Time 40m
Yield 4-6 pancakes
Number Of Ingredients 21
Steps:
- For the apples:.
- Melt butter in sauté pan over medium heat for 6-8 minutes or until light golden brown in color.
- Meanwhile, in a medium bowl, add together the apples, lemon, vanilla, sugar, and cinnamon. Mix well.
- When butter is ready, add apple mixture to the pan and cook, covered, for 5-10 minutes or until caramelized in color and softened.
- Keep warm on a burner on low setting.
- For the Streusel:.
- While the apples are cooking, prepare the streusel.
- Add all ingredients into a bowl.
- Blend with fork until crumbly.
- Place 2-4 tablespoons of mixture over top of the apple compote. Simmer, uncovered on stove while cooking pancakes.
- For the Pancakes:.
- In a medium bowl, whip egg.
- Add butter and milk and whip together.
- Add the dry ingredients.
- Mix well.
- Over medium heat, in a nonstick pan that has been buttered, place 1/4 cup batter.
- Cook until edges and top look dry and slightly bubbly, turn and cook for another few minutes until golden brown.
- Place pancakes on plate, top with apple compote and streusel topping.
Nutrition Facts : Calories 841.7, Fat 32.6, SaturatedFat 19.8, Cholesterol 135.6, Sodium 610.5, Carbohydrate 133.6, Fiber 6.7, Sugar 80.6, Protein 9.6
CORNMEAL PANCAKES WITH HONEY-PECAN BUTTER
Categories Cake Milk/Cream Egg Breakfast Brunch Fry Kid-Friendly Pecan Cornmeal Fall Honey Sour Cream Bon Appétit Small Plates
Yield Makes about 10
Number Of Ingredients 17
Steps:
- Using electric mixer, beat 1/2 cup butter, honey, and cinnamon in small bowl until fluffy. Stir in pecans. Season with salt.
- Sift flour, cornmeal, sugar, baking powder, baking soda, and salt into large bowl. Whisk eggs in medium bowl to blend; whisk in sour cream, milk, oil, and vanilla. Gradually add liquid mixture to dry ingredients, whisking just until blended.
- Heat griddle or heavy large skillet over medium heat. Working in batches, brush griddle lightly with melted butter. Pour batter by 1/3 cupfuls onto griddle. Cook until bottoms brown, about 4 minutes. Turn pancakes over and cook until second sides brown, about 2 minutes. Divide pancakes among plates and top with honey-pecan butter. Serve, passing warm maple syrup separately.
BUTTERMILK PECAN PANCAKES
Steps:
- In a large bowl, beat egg yolks and butter. Combine the flour, pecans, sugar, baking powder, baking soda and salt; add to the egg mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
Nutrition Facts : Calories 366 calories, Fat 19g fat (6g saturated fat), Cholesterol 149mg cholesterol, Sodium 761mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 2g fiber), Protein 11g protein.
PUMPKIN PANCAKES WITH CINNAMON BROWN BUTTER
Good morning, indeed! These tender, moist pumpkin pancakes will make everyone wake up early. The cinnamon butter makes a flavor combo that is out of this world! -Courtney Shay, Gaithersburg, Maryland
Provided by Taste of Home
Time 30m
Yield 14 pancakes (1 cup butter).
Number Of Ingredients 13
Steps:
- In a small heavy saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirring occasionally. Add the maple syrup, cinnamon and nutmeg. Remove from the heat; stir in pecans., In a small bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk the eggs, milk, pumpkin and cheese. Stir into dry ingredients just until moistened., Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with cinnamon butter.
Nutrition Facts : Calories 394 calories, Fat 24g fat (11g saturated fat), Cholesterol 105mg cholesterol, Sodium 612mg sodium, Carbohydrate 38g carbohydrate (15g sugars, Fiber 3g fiber), Protein 9g protein.
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