Light Pecan Pancakes Food

FLUFFY PECAN PANCAKES

Steps:

• In a mixing bowl, combine the flour, sugar, salt, baking powder, soda, and chopped pecans.
• In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened.
• Beat egg whites in another bowl until stiff peaks form.
• Fold into the batter until well incorporated.
• Heat a small amount of oil in a large skillet over medium heat (or use a griddle to make more at a time).
• When skillet is hot enough for a drop of water to sizzle, scoop pancake batter onto the skillet in about 1/4-cup portions, spreading slightly.
• When edges are rather dry and bubbles are popping and bottoms are nicely browned, about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.
• Serve hot with butter and syrup and garnish with pecan halves or fruit, if desired.

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

IHOP PANCAKE RECIPE

Steps:

• In a large bowl, combine the buttermilk, vegetable oil, and vanilla extract.
• Add the solid ingredients (sugar, baking powder, flour, baking soda, salt) into the mix. Whisk the batter gently. Don't get rid of the lumps!
• In another bowl, combine the lemon juice and egg. Then add it to the batter. Refrigerate the batter for 30 minutes to an hour.
• Heat a large skillet over medium heat and smear with butter. Pour 1/3 cup of batter into the skillet.
• Let it cook for two minutes or until you see bubbles forming on the surface. Flip the pancake over with a spatula. Let the other side cook for 1 to 2 minutes.
• Repeat steps 6-10 until you cook all the batter.
• Drizzle with maple syrup and choose your favorite toppings.
• Enjoy!

EASY PUMPKIN PANCAKES

Steps:

• Place all the dry ingredients in a large bowl. Add the spice mix to the dry ingredients and whisk to mix well. Set aside.
• Add the eggs into a bowl or large jug, and whisk gently.
• Add the rest of the wet ingredients to the eggs, and whisk to combine. Set aside until needed.
• OPTIONAL - IF you prefer to separate the eggs, carefully separate the egg yolks from the egg whites, and place the egg whites in a CLEAN, DRY, bowl. Place the egg yolks in a different bowl or jug.
• Add the rest of the wet ingredients WITH THE EGG YOLKS and whisk to combine.
• Then, with a CLEAN, DRY WHISK, whisk the egg whites until you get soft peaks.
• Add the wet ingredients into the dry ingredients and mix to combine. Mix just enough to moisten the flour to make the batter. Some lumps are OK.
• Make sure not to over-mix or over-work the batter, to prevent gluten from forming and making the pancakes rubbery.
• If you separated the egg whites earlier, and have whisked them to soft peaks - add half of the egg whites to the batter and fold it in gently. Then add the other half and fold it in gently again. Make sure there are white streaks (from the egg whites) visible in the batter - to ensure really fluffy pancakes.
• Heat a cast iron pan, or a non-stick pan or a griddle, over medium - medium high heat. When the pan is hot, drizzle some oil on the surface and spoon about ½ cup of the pumpkin pancake batter onto the pan. If the pancake batter is really thick, use the back of a spoon to gently push down/spread the pancake into about 6 inches in diameter.
• Cook the pancake for 3 - 4 minutes on one side, until the edges are cooked and set, and the bottom is a golden brown. Carefully flip the pancake over and cook for a further 3 - 4 minutes on the other side.
• Place the cooked pancakes on a wire rack.
• Serve pancakes warm, with butter and maple syrup, OR with the maple pecan topping (recipe below).
• Place the maple syrup, brown sugar, butter and salt in a saucepan, over medium heat.
• Stir frequently to dissolve the brown sugar and melt the butter, and bring the mixture to a boil. Reduce the heat and let it simmer for a couple of minutes to make sure the syrup is smooth with no sugar granules.
• Next, remove the mixture from the heat and stir in the pecans. Serve warm with pumpkin pancakes. This can be warmed up in the microwave if it thickens too much.

APPLE PECAN PANCAKES

Steps:

• In a bowl, combine flour, brown sugar, baking powder, salt and cinnamon. Stir in milk, egg yolks and vanilla. Add apples and pecans. Beat egg whites until stiff peaks form; fold into the batter. Pour batter by 1/4 cupfuls onto a hot greased griddle or skillet. Turn when bubbles begin to form and the edges are golden. Cook until the second side is golden.

SILVER DOLLAR BUTTERMILK-PECAN PANCAKES WITH BOURBON MOLASSES BUTTER AND MAPLE SYRUP

Steps:

• Preheat the oven to 200 degrees F.
• Whisk together the flour, pecans, granulated sugar, light brown sugar, baking powder, baking soda, and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla extract and vanilla bean in a small bowl. Add the egg mixture to the dry mixture and gently mix to combine. Do not overmix. Let the batter sit at room temperature for at least 15 minutes and up to 30 minutes before using.
• 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 the 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. Transfer the pancakes to a platter and keep warm in a 200 degree F oven.
• Serve 6 pancakes per person, top each with some of the bourbon butter. Drizzle with warm maple syrup and dust with confectioners' sugar. Garnish with fresh mint sprigs and more toasted pecans, if desired.
• Bourbon Molasses Butter:
• Combine the bourbon and sugar in a small saucepan and cook over high heat until reduced to 3 tablespoons, remove and let cool.
• Put the butter, molasses, salt and cooled bourbon mixture in a food processor and process until smooth. Scrape into a bowl, cover with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Remove from the refrigerator about 30 minutes before using to soften.

CHOCOLATE-PECAN PANCAKES

Steps:

• Preheat oven to 225 degrees. In a large mixing bowl, whisk together flour, granulated sugar, cocoa, baking powder, and salt. In another bowl, whisk together milk, egg, melted butter, and vanilla; pour over flour mixture, whisking to combine. Fold in chocolate chips and pecans; let batter stand until slightly thickened, 5 to 10 minutes.
• In a large nonstick skillet, heat 1 tablespoon oil over medium heat until a water droplet sizzles; swirl to coat bottom of pan with oil. Reduce heat to medium-low. Spoon four small mounds (1 heaping tablespoon each) of batter into skillet. Cook until bubbles appear in center, 3 to 4 minutes. With a thin spatula, flip pancakes; continue cooking until set, 3 to 4 minutes more.
• Transfer to a baking sheet; cover loosely with foil; place in oven to keep warm. Repeat with remaining oil and batter in three more batches (adjust heat as necessary to avoid overbrowning).
• Stack 4 pancakes on each plate, sprinkling each layer with confectioners' sugar, if desired. Serve immediately, drizzled with hot fudge sauce, if desired.

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.

LIGHT PECAN PANCAKES

Steps:

• Combine bisquick, pecans, and pumpkin-pie spice in a large bowl. Combine milk and next ingredients (milk through eggs); add to flour mixture, stirring until smooth.
• Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle pancakes with 2 tablespoons pecans.

CORNMEAL PANCAKES WITH HONEY-PECAN BUTTER

Steps:

• Using electric mixer, beat 1/2 cup butter, honey, and cinnamon in small bowl until fluffy. Stir in pecans. Season with salt.
• Sift flour, cornmeal, sugar, baking powder, baking soda, and salt into large bowl. Whisk eggs in medium bowl to blend; whisk in sour cream, milk, oil, and vanilla. Gradually add liquid mixture to dry ingredients, whisking just until blended.
• Heat griddle or heavy large skillet over medium heat. Working in batches, brush griddle lightly with melted butter. Pour batter by 1/3 cupfuls onto griddle. Cook until bottoms brown, about 4 minutes. Turn pancakes over and cook until second sides brown, about 2 minutes. Divide pancakes among plates and top with honey-pecan butter. Serve, passing warm maple syrup separately.

MAPLE PECAN PANCAKES

Steps:

• 1. In a medium size bowl, sift together both flours, baking powder, baking soda and salt.
• 2. In a large mixing bowl, whisk the eggs, maple syrup, buttermilk, canola oil, and vanilla just until well combined. Whisk in the flour mix, and then fold in the pecans, working the batter only enough to be sure ingredients are well blended.
• 3. Coat a griddle or large skillet with butter or oil and place over medium heat. When hot, drop 1/4 cup of batter into hot skillet. When edges appear dry and bubbles appear on pancakes, carefully flip them over and cook another 1 to 2 minutes or until browned.
• 4. Serve immediately, while still hot, topped with butter and drizzled with maple syrup, if desired.

PECAN FLOUR BUTTERMILK PANCAKES

Steps:

• Place all the ingredients in a blender and blend on high speed until smooth. Check batter; it might look loose. Allow to sit for a minute or two; it should thicken up. If it doesn't, add a tablespoon or more of buttermilk in addition.
• Heat electric griddle, nonstick pan or cast-iron with a bit of melted butter until a few drops of water dance. Doll out about ¼ to ⅓ cup amounts of batter at a time and cook over medium heat until a few bubbles appear around the edges. The bottoms should be golden. Flip over and cook for a minute or two more. Serve hot with real maple syrup and fruit if desired.