PECAN PIE PANCAKE SYRUP
I tried the pecan pie pancakes at a famous restaurant and decided to make it for myself. Serve with topped with whipped cream.
Provided by RonSmith
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Heat water in a saucepan over medium-low heat; cook and stir white sugar into hot water until dissolved, about 5 minutes. Stir brown sugar and salt into the sugar mixture until dissolved; stir in butter.
- Whisk eggs and vanilla together in a bowl until smooth; stir 2 to 3 tablespoons hot sugar mixture into eggs, 1 tablespoon at a time, to slowly bring eggs up to temperature without cooking them. Slowly stir egg mixture into saucepan of sugar mixture. Fold in pecans.
- Increase temperature to medium heat; cook and stir mixture until thickened and bubbling, about 5 minutes. Reduce heat to low before serving.
Nutrition Facts : Calories 208.4 calories, Carbohydrate 27.2 g, Cholesterol 57.9 mg, Fat 10.5 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 3.5 g, Sodium 125.3 mg, Sugar 26.4 g
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.
PECAN APPLE PANCAKES
Weekend brunches are a big deal here in Texas, and these sweet, well-spiced pancakes make any breakfast special. So put on your apron and invite the neighbors in! -Sharon Richardson, Dallas, Texas
Provided by Taste of Home
Time 25m
Yield 18 pancakes.
Number Of Ingredients 14
Steps:
- In a large bowl, mix the first 9 ingredients. In another bowl, whisk the eggs, buttermilk and oil until blended. Add to flour mixture; stir just until moistened. Stir in the apples and pecans. , Lightly grease a griddle and heat over medium-low heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
Nutrition Facts : Calories 489 calories, Fat 16g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 728mg sodium, Carbohydrate 78g carbohydrate (43g sugars, Fiber 4g fiber), Protein 10g protein.
PECAN PANCAKES WITH SPICED SYRUP
This wonderful spice blend can be used to prepare a memorable Sunday morning treat, or enjoyed as part of a festive gift basket.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 9
Steps:
- Pancakes: In a small bowl, combine pecans, vanilla, cinnamon and pumpkin pie spice. Mix until pecans are coated with spices. Add dry pancake mix and stir to combine. Put into a decorative glass jar. Include preparation directions: COMBINE MIX WITH 1 1/2 CUPS WATER. LIGHTLY GREASE A NONSTICK SKILLET AND PREHEAT TO MEDIUM. POUR 1/4 CUP PANCAKE BATTER INTO SKILLET. COOK UNTIL EDGES ARE DRY. TURN AND COOK UNTIL GOLDEN. MAKES ABOUT 12 PANCAKES. BEST IF USED WITHIN ONE MONTH.
- Syrup: Whisk together all ingredients until combined. Put into a decorative airtight container. Refrigerate. Include serving directions: SYRUP WILL KEEP IN REFRIGERATOR ONE MONTH. WARM BEFORE SERVING.
Nutrition Facts : Calories 560 calories, Carbohydrate 109 g, Fat 12.1 g, Fiber 1.8 g, Protein 7.2 g, SaturatedFat 1 g, Sodium 1018.6 mg, Sugar 33.9 g
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