SOUR-CREAM PANCAKES WITH MAPLE-PECAN BUTTER
Sour cream in the batter is the secret to making these pancakes super moist and tender. And the tangy flavor is the perfect contrast to the sweet, rich Maple-Pecan Butter topping.
Categories vermont maple farm brunch maple syrup breakfast sour cream pancakes pancakes pecans maple-pecan butter compound butter pecan butter
Time 45m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 161 calories
SOUR-CREAM PANCAKES WITH SOUR-CREAM MAPLE SYRUP
Provided by Lillian Chou
Categories Breakfast Brunch Christmas Kid-Friendly Quick & Easy New Year's Day Birthday Shower Sour Cream Maple Syrup Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 13
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.
BANANA AND PECAN PANCAKES WITH MAPLE BUTTER
Provided by Tyler Florence
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 200 degrees F.
- In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note*
- Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
- To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.
- In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.
MAPLE SOUR CREAM PECAN PANCAKES
These are the best pancakes I have ever eaten in my life. They're even good for people who hate sour cream (like my boyfriend). Adding a touch of maple syrup in the batter makes them even sweeter too.
Provided by hukilaou13
Categories Breakfast
Time 25m
Yield 8-10 pancakes, 4-6 serving(s)
Number Of Ingredients 11
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!
SOUR CREAM PANCAKES
Make and share this Sour Cream Pancakes recipe from Food.com.
Provided by MnMs Mom
Categories Breakfast
Time 31m
Yield 14-16 serving(s)
Number Of Ingredients 12
Steps:
- Microwave 2 tbsp (30 mL) butter in a small bowl until melted.
- In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Make a well in centre.
- In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla.
- Pour into flour mixture and stir just until mixed.
- Immediately melt about 1 tsp (5 mL) butter in a large frying pan set over medium heat. (Or save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup (50-mL) measure to pour batter into hot pan. Depending on size of pan, add 1 to 3 more pancakes. Cook until surfaces are covered with bubbles and edges are lightly browned, from 2 to 3 minute Turn and continue to cook until pancakes are golden, from 2 to 3 minute.
- Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes.
- Delicious drizzled with maple syrup and scattered with fresh berries. Great with bacon or sausages.
Nutrition Facts : Calories 153.4, Fat 6.7, SaturatedFat 3.8, Cholesterol 43.1, Sodium 211.8, Carbohydrate 19.2, Fiber 0.5, Sugar 4.2, Protein 4
PECAN MAPLE SOUR CREAM PANCAKES WITH PECAN MAPLE SYRUP
Make and share this Pecan Maple Sour Cream Pancakes With Pecan Maple Syrup recipe from Food.com.
Provided by L DJ3309
Categories Breakfast
Time 20m
Yield 3 pancakes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat griddle or skillet over medium-high heat or electric griddle to 375 degrees F grease if necessary.
- Mix baking mix thru eggs in large bowl.
- Pour 1/4 cup batter onto hot greased griddle.
- Cook until bubbles begin to break and edges are somewhat dry. Sprinkle with toasted chopped pecans, Flip; cook until golden. Serve with Pecan Maple syrup.
- Pecan Maple Syrup: in saucepan heat the 1 cup maple syrup add butter and pecan flavoring.
Nutrition Facts : Calories 761.6, Fat 33.1, SaturatedFat 10.9, Cholesterol 125.2, Sodium 780.7, Carbohydrate 107.9, Fiber 2.6, Sugar 65.8, Protein 11.3
PANCAKES WITH WARM MAPLE SYRUP & COFFEE BUTTER
Provided by Richard Blais
Categories Coffee Breakfast Brunch Fall Spring Summer Winter Butter Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- 1. In a medium bowl, whisk the pancake mix, flour, milk, eggs, and melted butter together until smooth. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, and as long as overnight.
- 2. Put the coffee in a small saucepan, bring to a simmer over medium heat, and cook until reduced by about half. Remove from the heat and cool completely.
- 3. Put 4 tablespoons of the softened butter in a small bowl and whisk in the cooled reduced coffee until completely incorporated. Set aside until ready to serve.
- 4. Melt 1 tablespoon of the butter on a pancake griddle or heavy skillet over medium-low heat. Add the batter by 1/4-cup amounts to make 4- to 5-inch pancakes and cook until bubbles appear on the surface and the bottoms are browned and crisp, 3 to 4 minutes. Flip the pancakes and continue cooking until browned on the bottom, 2 to 3 minutes more. Transfer to a plate in a low oven to keep warm until ready to serve. Continue with the remaining batter, adding the remaining butter as needed.
- 5. To serve, put 3 warm pancakes on each plate. Top each serving with 1 tablespoon of the coffee butter and some warm syrup, garnish with the fruit, and serve immediately.
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