CORN BREAD PANCAKES WITH BUTTER-PECAN SYRUP
Enjoy these delicious cornbread pancakes topped with butter and pecan syrup - ready in just 30 minutes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- In 1-quart saucepan, melt butter over medium heat. Add pecans; cook, stirring frequently, until browned. Stir in syrup; heat until hot. Remove from heat.
- Heat griddle or skillet over medium-high heat or to 375°F. If necessary, brush griddle with vegetable oil before batter for pancakes is added (or spray with cooking spray before heating).
- In large bowl, mix flour, cornmeal, sugar, baking powder and salt. Stir in milk, oil and egg just until blended.
- For each pancake, pour about 1/4 cup batter from cup or pitcher onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other sides 2 to 3 minutes longer or until golden browned. Serve with syrup.
Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 35 mg, Fat 3, Fiber 2 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 20 g, TransFat 0 g
GRANDMA'S BUTTERMILK SYRUP
This was my grandma's most coveted recipe and we had it every time we went there. This is always a special treat and French toast with this syrup is one of my favorite breakfasts!
Provided by Katie Madrian
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Heat sugar, buttermilk, and butter in a saucepan over medium heat until mixture starts to boil, about 5 minutes. Remove saucepan from heat and stir baking soda and vanilla into buttermilk mixture.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 34.4 g, Cholesterol 41.5 mg, Fat 15.5 g, Protein 0.8 g, SaturatedFat 9.8 g, Sodium 340.2 mg, Sugar 34.4 g
EGGNOG PANCAKES WITH MAPLE BUTTER RUM DRIZZLE
Love eggnog? You're going to love these eggnog pancakes made with Bisquick®, eggnog and nutmeg. They cook up high and fluffy and get topped off with a luscious buttery rum and cream-spiked maple syrup drizzle. Dig in!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 14
Number Of Ingredients 11
Steps:
- Melt butter in 2-quart saucepan over medium heat. Stir in remaining Maple Butter Rum Drizzle ingredients. Heat to boiling, stirring occasionally. Reduce heat; simmer 2 minutes, stirring frequently. Remove from heat. Cover and keep warm.
- In large bowl, stir all ingredients except with wire whisk until well blended. Heat griddle to 375°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
- For each pancake, pour slightly less than 1/4 cupful batter onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges. Serve pancakes with Maple Butter Rum Drizzle; sprinkle with nutmeg.
Nutrition Facts : ServingSize 1 serving
ABSOLUTE BEST PANCAKE SYRUP
So good, you'll be licking the pan!
Provided by Melissa
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 10m
Yield 10
Number Of Ingredients 7
Steps:
- Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnamon to a simmer in a large saucepan over medium-high heat. Once simmering, whisk in baking soda, and cook for 10 seconds before removing from heat. Serve warm.
Nutrition Facts : Calories 178.3 calories, Carbohydrate 23 g, Cholesterol 25.4 mg, Fat 9.4 g, Protein 0.9 g, SaturatedFat 6 g, Sodium 155.4 mg, Sugar 21.9 g
BUTTER RUM PANCAKE SYRUP
Make and share this Butter Rum Pancake Syrup recipe from Food.com.
Provided by Darlene Summers
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 3
Steps:
- In a small pan, heat syrup and butter, stirring till butter melts.
- Add rum and stir well.
- Serve hot over pancakes.
Nutrition Facts : Calories 1107.8, Fat 23.7, SaturatedFat 14.7, Cholesterol 61.1, Sodium 192.8, Carbohydrate 216.1, Sugar 191.7, Protein 0.2
BANANA CINNAMON PANCAKES WITH BUTTER RUM SAUCE
This is one of my favorite pancake recipes. The butter rum sauce provides a grown-up, Carribean flavor to this childhood favorite. You can leave out the rum or use rum extract, however, the dark rum provides a nice flavor.
Provided by swissms
Categories Breakfast
Time 25m
Yield 12 pancakes, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Pancakes:.
- Combine dry ingredients in a large bowl.
- In a separate bowl mix together milk, sugar, 2 T oil, egg, and vanilla. Add to the dry ingredients and stir until the mixture is almost smooth.
- Fold the bananas into the batter.
- Let rest, loosely covered, for 20 minutes.
- Combine the melted butter and 1 T oil. Put small amount in skillet.
- For each pancake, pour ¼ cup batter. Cook over medium heat. Serve with butter rum sauce.
- Butter Rum Sauce:.
- Combine all the ingredients into a glass measuring cup. Cook on medium power in microwave for 2 minutes. Stir and serve hot.
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