Maple Sour Cream Pecan Pancakes Recipes

SOUR-CREAM PANCAKES WITH MAPLE-PECAN BUTTER

Steps:

• Preheat oven to 175°F. Place a sheet pan in oven. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• In a medium bowl, whisk together sour cream, milk, melted butter, and eggs. Add wet ingredients to dry ingredients and whisk until just combined. Batter should have small- to medium-size lumps.
• In a large skillet over medium-low heat, melt butter to coat pan. Working in batches, pour about 1/3 cup batter per pancake onto skillet, spacing each pancake about 2 inches apart. When bubbles appear around edges and bottoms are golden brown, flip pancakes and cook until other sides are golden brown, about 4 minutes total. Transfer to sheet pan in oven and cover loosely with foil while cooking remaining pancakes. Serve warm with maple syrup and Maple-Pecan Butter.

MAPLE SOUR CREAM PECAN PANCAKES

Steps:

• Heat skillet on med heat until sizzles when you throw water on it. Spray with a non-stick cooking spray.
• Pour 1/4 cup batter onto skillet. Cook until bubbles form and edges of pancakes are slightly dry. Flip and cook until golden brown.
• Serve with warm maple syrup. Enjoy!

GINGER PANCAKES WITH MAPLE-PECAN SYRUP

Steps:

• For the syrup, mix all ingredients in a saucepan; heat to boiling.
• Keep warm over low heat.
• For the pancakes; mix the first 7 ingredients in a large bowl.
• In another bowl mix the eggs, water, buttermilk, melted butter and brown sugar; add to the dry ingredients; mix well to combine.
• Grease a griddle with butter.
• Drop about 1/3 cup pancake batter onto the griddle; cook the pancakes turing once until done.
• Serve with warm syrup.

SOUR-CREAM PANCAKES WITH SOUR-CREAM MAPLE SYRUP

Steps:

• Make syrup:
• Heat all ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter has melted.
• Make pancakes:
• Preheat oven to 200°F.
• Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg, and melted butter (2 tablespoons), then whisk into flour mixture.
• Brush a 12-inch nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 cup batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven. Lightly butter skillet between batches.
• Serve pancakes with warm syrup.

MAPLE PECAN PANCAKES

Steps:

• Sift together the flours, baking powder, baking soda and salt
• In a medium bowl, whisk the eggs. Whisk in the maple syrup, buttermilk, canola oil and vanilla. Quickly whisk in the flour mix. Fold in the pecans and the cranberries. Do not overwork the batter
• Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. When bubbles break through the pancakes, carefully slide a spatula under them (they are delicate), flip them over and cook for another minute, until they are brown on the other side. Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze

MAPLE PANCAKES

Steps:

• In a small bowl, combine the flour, baking powder and salt. In another bowl, combine the egg, milk, oil and syrup; stir into dry ingredients just until blended. , 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 (pancakes will be thin). Serve with additional syrup.

MAPLE-SOUR CREAM PANCAKES

Steps:

• Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease if necessary. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• Stir all ingredients except additional syrup in large bowl until blended. Pour batter by slightly less than 1/4 cupfuls onto hot griddle.
• Cook until edges are dry. Turn; cook until golden. Serve with additional syrup.