Silver Dollar Buttermilk Pecan Pancakes With Bourbon Molasses Butter And Maple Syrup Recipes

SILVER DOLLAR TROPICAL PANCAKES WITH MASCARPONE WHIPPED CREAM

Silver Dollar Tropical Pancakes with Mascarpone Whipped Cream image

Provided by Bobby Flay

Time 1h40m

Yield 4 servings, about 24 pancakes

Number Of Ingredients 24

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
2 large eggs
1 1/2 cups plus 3 tablespoons buttermilk
3 tablespoons unsalted butter, melted and cooled, plus more for the griddle
1 teaspoon pure vanilla extract
Pineapple-Mango Syrup, recipe follows
Mascarpone Whipped Cream, recipe follows
Confectioners' sugar, for serving
Mint sprigs, optional, for serving
2 cups fresh mango, chopped, plus 1/4 cup finely diced
2 cups fresh pineapple, chopped, plus 1/4 cup, finely diced
1 1/2 cups granulated sugar
2 tablespoons honey
1 teaspoon finely grated orange zest
1 to 2 teaspoons freshly squeezed lemon juice
8 ounces mascarpone, at room temperature
2 tablespoons confectioners' sugar
1/2 to 2/3 cup very cold heavy cream
1 teaspoon pure vanilla extract

Steps:

Whisk together the flour, granulated and brown sugars, the baking powder, baking soda and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla in a small bowl. Add the wet mixture to the dry mixture and gently mix to combine. Do not overmix. Let sit at room temperature for at least 15 minutes and up to 30 minutes before using.
Preheat the oven to 200 degrees F. Heat a cast-iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until bubbles appear on the surface and the bottom is golden brown, about 2 minutes. Flip over and cook until the bottom is golden brown, 1 to 2 minutes longer. If desired, keep warm on a baking sheet in the oven.
Serve a stack of 6 pancakes per person, topped with some of the Pineapple-Mango Syrup and Mascarpone Whipped Cream. Dust with confectioners' sugar. Garnish with fresh mint sprigs, if desired.
Combine 2 cups chopped mango, 2 cups chopped pineapple, the sugar and 2 cups water in a large saucepan, bring to a boil over high heat and cook, stirring occasionally, until the fruit is very soft, about 15 minutes.
Remove the pan from the heat and, using an immersion blender, blend until almost smooth. Add the honey and simmer over medium-low heat, stirring occasionally, until slightly thickened, about 15 minutes.
Strain the mixture into a bowl and add the finely diced mango and pineapple, the orange zest and lemon juice to taste. Keep warm while making the pancakes.
Combine the mascarpone, confectioners' sugar, vanilla and 1/2 cup cream in a medium bowl and whip until soft peaks form; add a bit more heavy cream if not creamy enough. Put in a pastry bag with medium tip.

SILVER DOLLAR PANCAKES

Silver Dollar Pancakes image

These mini pancakes are so much more than a delicious breakfast. Use these silver dollar pancakes as the base for a variety of sweet or savory appetizers or desserts.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 34

Number Of Ingredients 7

Ingredients

1 cup all-purpose flour (spooned and leveled)
1 teaspoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon coarse salt
1 cup whole milk
2 tablespoons unsalted butter, melted
1 large egg

Steps:

In a small bowl, whisk together flour, sugar, baking powder, and salt. In a medium bowl, whisk together milk, butter, and egg. Add flour mixture to milk mixture and whisk until just moistened (batter should have some lumps).
Heat a large nonstick or cast-iron skillet over medium. With a paper towel coated in butter, lightly grease skillet. Working in batches, drop batter by tablespoonfuls into skillet. Cook until bubbles appear on top and a few have burst, 2 minutes. Flip and cook until browned on underside, 1 minute. Repeat with more butter and remaining batter, wiping skillet clean between batches. Serve with desired toppings.

Nutrition Facts : Calories 223 g, Fat 9 g, Fiber 1 g, Protein 7 g

SILVER DOLLAR PANCAKES

Silver Dollar Pancakes image

These silver dollar pancakes have sour cream, but they are the most amazing you will ever taste! The sour cream makes them fluffy and irresistible! Dust with powdered sugar if desired and serve with hot syrup!

Provided by Lil_Miss_Sunshine

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup sour cream
½ cup all-purpose flour
2 eggs
2 tablespoons white sugar
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon butter, or as needed

Steps:

Blend sour cream, flour, eggs, sugar, salt, and baking soda together with a whisk until smooth.
Heat a skillet or griddle over medium-high heat. Lightly coat with butter. Drop batter 2 tablespoons at a time onto griddle, leaving plenty of space for spreading. Fry until bubbles form and break on the pancake's surface and bottoms are browned, 3 to 4 minutes. Flip and cook until until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 248.8 calories, Carbohydrate 20.8 g, Cholesterol 121 mg, Fat 15.7 g, Fiber 0.4 g, Protein 6.6 g, SaturatedFat 8.9 g, Sodium 521 mg, Sugar 6.6 g

BUTTERMILK PECAN PANCAKES

Buttermilk Pecan Pancakes image

"With flecks of pecans in each bite, these light, tasty pancakes are an elegant morning entree," relates Jann Braun of Chatham, Illinois.

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 16 pancakes.

Number Of Ingredients 9

Ingredients

3 eggs, separated
3 tablespoons butter, melted
1-1/2 cups all-purpose flour
1/2 to 1 cup chopped pecans
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-2/3 cups buttermilk

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.

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