Maple Sour Cream Pecan Pancakes Food

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.

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 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 MAPLE & BROWN SUGAR OATMEAL PANCAKES

Steps:

• Mix first 4 ingredients in medium bowl; set aside.
• Beat egg, milk, sour cream and butter with whisk until blended. Add to dry ingredients; mix just until blended. Let stand 5 min.
• Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using scant 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn over to brown other sides.

OAT BRAN PECAN PANCAKES

Steps:

• Mix together the flour, oat bran, baking powder and cinnamon in a large bowl.
• It's best to do this with a fork because it turns out a bit more like it was sifted, resulting in a fluffier and lighter end product.
• In another bowl beat together the egg, milk/soymilk, butter/oil, vanilla and brown sugar until smooth.
• Add the wet ingredients (eg the second bowl) to the dry ingredients (eg the first bowl) and mix gently until completely, but just combined.
• Fold in the pecans.
• Lightly grease a hot griddle or frying pan over medium-high heat.
• Spoon the batter onto the griddle (in about 1/4 cup increments) and cook until pancake appears to look more solid around the edges and bubbles form in the centers.
• Each side should be golden or golden brown.
• Serve hot with maple syrup.

APPLE PANCAKES WITH AMARETTO PECAN SYRUP

Steps:

• Syrup: Melt butter, add nuts: brown lightly: remove nuts.
• Add maple syrup, cinnamon and salt to butter in saucepan.
• Add Amaretto,& apples cover simmer slowly 10 minutes.
• Remove cover simmer about 3 minutes longer.
• Remove from heat, add nuts.
• Replace cover to keep warm while making pancakes.
• Pancakes: Sift together the dry ingredients.
• Combine eggs, buttermilk and butter.
• Fold into dry ingredients.
• Do not over mix.
• Coat the apples with cinnamon and cardamom and fold into batter.
• Cook on hot lightly greased griddle and serve with warm maple syrup.

MAPLE PECAN BUTTERMILK PANCAKES

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!