BUTTERMILK PECAN PANCAKES
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.
STRAWBERRY PANCAKES WITH MAMMA CALLIE'S SYRUP
Provided by Patrick and Gina Neely : Food Network
Time 40m
Yield 12 pancakes
Number Of Ingredients 12
Steps:
- Make the syrup: Add 3/4 cup water, the brown sugar and salt to 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.
- Make the pancakes: Preheat the oven to 200 degrees F. Whisk the flour, granulated sugar, salt, baking powder and baking soda 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 over mix or you'll 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 the butter melts, wipe the skillet with a paper towel. Ladle about 1/4 cup batter onto the griddle for each pancake. Place a small handful of sliced strawberries on top of the pancakes. Cook until the bubbles begin to burst on the surface, about 3 minutes, then flip and cook until the second side is a nice golden brown, about 2 more minutes. Repeat with the remaining batter; put the finished pancakes on a sheet tray and keep warm in the oven as you finish.
- Arrange the pancakes on individual plates and serve with the syrup.
MAPLE PECAN BUTTERMILK PANCAKES
ABSOLUTELY DELICIOUS!! The flavor of maple syrup and pecans can not be beat!! These fluffy, flavorful pancakes will please your family or guests! Quick and easy preparation!
Provided by Seasoned Cook
Categories Breakfast
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Use two medium size bowls for mixing dry and wet ingredients separately.
- In one bowl mix flour, baking powder, baking soda, salt, brown sugar and chopped pecans. In other bowl mix beaten egg, buttermilk, melted butter and maple syrup.
- Combine wet ingredients with dry ingredients just until moist, leaving any lumps.
- Heat griddle or frying pan to a low-medium heat. Add small amount of vegetable oil and pour 1/4 cup of batter (approximately 3 or 4 tablespoons) for each pancake.
- Cook first side of pancakes until bubbles appear on top (about 2 minutes) and carefully turn with a spatula and allow second side to cook 2 minutes. Remove to a platter and continue until all batter is used.
- Sprinkle with additional 1/4 cup of pecans and top with maple syrup.
- Enjoy!
BUTTERMILK PECAN PANCAKES
Make and share this Buttermilk Pecan Pancakes recipe from Food.com.
Provided by RecipeNut
Categories Breakfast
Time 21m
Yield 16 pancakes, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, beat the egg yolks and butter.
- Combine 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.
- Makes 16 pancakes.
Nutrition Facts : Calories 225, Fat 11.8, SaturatedFat 4, Cholesterol 92.8, Sodium 459.1, Carbohydrate 23.1, Fiber 1.3, Sugar 4.5, Protein 7.1
BUTTERMILK PANCAKES
These fluffy American-style buttermilk pancakes are best made fresh and served up for brunch with our decadent apple and pecan topping
Provided by Good Food team
Categories Breakfast, Brunch, Treat
Time 50m
Number Of Ingredients 11
Steps:
- Make the topping. Peel, core and quarter the apples, then slice each quarter into four. Heat the butter in a large frying pan. Cook the apples until golden, but still firm. Stir in the pecans and maple syrup. Heat gently for 2-3 minutes. Remove from the heat and keep warm.
- For the pancakes, sift the flour, baking powder, bicarbonate of soda, sugar and a pinch of salt into a bowl. Whisk the egg whites until stiff. Mix together the egg yolks, buttermilk and melted butter and whisk into the flour mixture until the batter is thick and smooth. Carefully fold the egg whites into the batter until evenly mixed.
- Heat a large frying pan, preferably non-stick, and brush lightly with melted butter. Drop 2 or 3 large spoonfuls of batter into the pan to make pancakes about 10cm in diameter. When the surface has dulled slightly and bubbles appear, after about 3-4 minutes, carefully flip the pancakes over and cook on the other side until browned.
- To serve, place a spoonful of the apple mixture on a pancake, top with a second pancake and spoon over more of the topping. Repeat to make three more pancake stacks.
Nutrition Facts : Calories 612 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.8 milligram of sodium
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