EASY PECAN PRALINE SAUCE
This easy pecan praline sauce made with brown sugar is perfect on cakes, ice cream, bread pudding, pancakes, and any and all other desserts! It's only six ingredients, tastes like a nutty homemade caramel sauce, and definitely can be eaten by the spoonful with no judgement.
Provided by Michelle
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- In a medium sized pot, bring butter, brown sugar, and half & half together to a boil over med-low heat, whisking constantly. Allow the mixture to boil for 3-4 minutes, or until the sauce has thickened and coats the back of a spoon (can be anywhere as long as 5-7 minutes).
- Drop the mixture to low and add in the salt, vanilla extract, and chopped pecans and cook another minute or so.
- Turn the heat off and allow the caramel praline sauce to cool completely before storing in a glass jar.
- Store in the fridge.
- Enjoy!
PRALINE SAUCE
Steps:
- Combine brown sugar and cornstarch in small bowl; set aside.
- Melt butter in 2-quart saucepan until sizzling; add pecans. Cook over medium heat, stirring occasionally, 3-4 minutes or until pecans are toasted. Add milk, syrup and brown sugar mixture. Continue cooking, stirring constantly, 5-8 minutes or until mixture comes to a boil and thickens. Remove from heat; stir in vanilla.
- Serve warm over ice cream, sliced fresh fruit, pancakes or waffles.
Nutrition Facts : Calories 110 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 45 milligrams, Carbohydrate 16 grams, Fiber 0 grams, Sugar grams, Protein
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.
PECAN PRALINE SAUCE
Provided by Kelly
Number Of Ingredients 7
Steps:
- Combine all ingredients except vanilla and pecans in a small saucepan and bring to a simmer over low heat, stirring occasionally. Allow to simmer 3-4 minutes.
- Remove from heat and stir in vanilla and pecans.
- Serve warm.
PECAN CARAMEL SAUCE
Yummy and easy caramel pecan sauce. Serve over ice cream, apples, or pumpkin cake.
Provided by Brenda F.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 18m
Yield 8
Number Of Ingredients 5
Steps:
- Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 15.1 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 298.9 mg, Sugar 13.8 g
PEACH PECAN PANCAKES
For me, there's nothing better than a breakfast made with fresh, juicy peaches. This one comes from Peach Perfect (Lowfat Recipes) by Sherri Eldridge. Each serving of 3 pancakes has only 274 calories and 6.5 grams of fat. Use the soy milk to make this dairy-free.
Provided by Kree6528
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sift together dry ingredients.
- In a separate bowl, beat eggs, then beat in sugar, oil, and milk. Stir liquid mixture into dry ingredients.
- Remove pits and dice peaches into 1/4-inch cubes. Gently fold peaches and pecans into batter.
- Preheat griddle, then spray with non-stick oil. Ladle pancake batter onto griddle to make 4-inch-round pancakes.
- Cook until bubbles form, then flip to cook other side.
- Serve immediately with maple syrup of fruit sauce.
Nutrition Facts : Calories 290.2, Fat 7.2, SaturatedFat 0.9, Cholesterol 36.9, Sodium 348.4, Carbohydrate 46.8, Fiber 2.4, Sugar 9, Protein 10.1
BOURBON PECAN SAUCE
Make and share this Bourbon Pecan Sauce recipe from Food.com.
Provided by Vino Girl
Categories Sauces
Time 18m
Yield 1 1/4 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine sugar and 1/3 cup water in a small saucepan over medium-high heat.
- Cook 5 minutes or until sugar dissolves, stirring constantly.
- Stir in pecans, milk, butter, bourbon, and vanilla extract.
- Reduce heat, and cook 3 minutes or until mixture is thick and bubbly.
Nutrition Facts : Calories 156.6, Fat 5.4, SaturatedFat 1.6, Cholesterol 5.8, Sodium 21.2, Carbohydrate 25.9, Fiber 0.4, Sugar 25.5, Protein 0.6
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.
Nutrition Facts : Calories 323 calories, Fat 15g fat (3g saturated fat), Cholesterol 114mg cholesterol, Sodium 556mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 3g fiber), Protein 10g protein.
PUMPKIN PANCAKES WITH SALTED PECAN BUTTERSCOTCH
Pumpkin purée makes a delicious addition to a stack of fat, fluffy pancakes - the perfect brunch to get the weekend off to a sweet start
Provided by Cassie Best
Categories Breakfast, Brunch, Treat
Time 45m
Number Of Ingredients 15
Steps:
- Put the pumpkin or squash in a large heatproof bowl, add 1 tbsp water, cover with cling film and microwave on High for 5-8 mins or until really soft - different types will take a varying amount of time. Drain the pumpkin well and cool completely. If you want to eat the pancakes for breakfast, this step is best done the night before.
- Once cool, put the pumpkin in a food processer with the remaining pancake ingredients and add a good pinch of salt. Blend until everything is well combined to a smooth, thick batter (alternatively, mash the pumpkin well, then whisk in the remaining ingredients). Transfer to a jug or piping bag and set aside while you make the butterscotch sauce.
- Toast the pecans in a saucepan for 1-2 mins until a shade darker. Tip out and set aside. Add the butter, sugar, salt and cream to the pan. Bring to a simmer, then bubble gently for a few mins until you have a shiny sauce. Stir in the pecans and set aside to cool a little.
- Heat a knob of butter and a drizzle of oil in a large frying pan. Heat oven to 140C/120C fan/gas 1, to keep the pancakes warm while you cook them in batches - have a baking tray to hand. When the butter is foaming, swirl it around the pan, then pour tennis-ball-sized amounts of batter into the pan - they will spread a little as they cook, so leave some space between each pancake and don't overcrowd the pan. Cook over a low-medium heat. Don't touch the pancakes until you see a few bubbles appear on the surface - have a look underneath and, if the pancakes are golden, flip them over and cook for another 2 mins on the other side. Transfer the cooked pancakes to the baking tray and keep warm in the oven while you continue cooking.
- Once cooked, pile the pancakes onto plates, top with ice cream, yogurt or crème fraîche, and pour over the salted pecan butterscotch sauce.
Nutrition Facts : Calories 717 calories, Fat 43 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 31 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 2.6 milligram of sodium
PUMPKIN PANCAKES WITH CARAMEL PECAN SAUCE
Pumpkin Pancakes with Caramel Pecan Sauce - these delicious Autumn breakfast pancakes are perfect for the holiday season (Thanksgiving and Christmas). Alternatively, you can use dulce de leche sauce.
Provided by Julia
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- In a large bowl, combine pumpkin, milk, melted butter, egg, and brown sugar. Whisk until well combined, and the mixture is of even consistency.
- In a separate bowl, combine dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg - mix well to combine.
- Add dry ingredients to wet ingredients and whisk until just combined.
- Heat up a griddle to medium heat, grease lightly if necessary. Use 1/4 measuring cup to ladle each pancake on the griddle. Cook until golden brown, flip to the other side, and cook until golden brown on the other side.
- Serve pumpkin pancakes drizzled with caramel sauce and topped with chopped pecans. Alternatively, serve them with dulce de leche.
Nutrition Facts : Calories 164 kcal, Carbohydrate 22 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 23 mg, Sodium 76 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
PEAR AND PECAN PANCAKES WITH PEAR AND GINGER SAUCE
This recipe is from the September 7, 2005 edition of the food section of the Chicago Sun-Times. Enjoy!
Provided by hannahactually
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- To make sauce:.
- Stir cornstarch with 2 tablespoons water in a cup.
- Pour into a small, heavy-bottomed saucepan.
- Stir in pear, crystallized ginger, cinnamon, sugar, and salt.
- Cover and simmer for five minutes or until pear is tender and pulpy.
- Remove from heat.
- Stir in lemon juice.
- Set sauce aside.
- To make pancakes:.
- Stir together milk, melted butter, and egg in a small bowl.
- Stir together flour, baking powder, sugar, and salt in a larger bowl.
- Pour in milk mixture.
- Mix just to combine ingredients.
- Don't beat.
- Stir in pear and pecans.
- Coat a griddle or large heavy-bottomed skillet with oil.
- Heat over medium heat for thirty seconds.
- Add batter by 1/4 cup measure.
- Cook pancakes until bubbles form on surface and edges are browned.
- Flip over and cook second side until golden brown.
- Drizzle ginger and pear sauce over pancakes and serve warm.
- Enjoy!
Nutrition Facts : Calories 518, Fat 23.7, SaturatedFat 8.5, Cholesterol 137.2, Sodium 837.1, Carbohydrate 70.8, Fiber 7.7, Sugar 30.5, Protein 10.4
FLUFFY BANANA PANCAKES WITH CARAMEL PECAN SAUCE AND RICOTTA CREAM
Everyone loves pancakes. In this recipe, fluffy pancakes combine beautifully with bananas, pecans and caramel sauce, and are served with a delicious ricotta cream. Perfect for breakfast, brunch, or after a light meal. Even better, most components can be prepared well ahead of time. The sliced bananas can be stirred through the batter just prior to cooking, or arranged over the top of each individual pancake as it cooks. If serving as a dessert, rum or brandy can be added to the caramel pecan sauce if you wish.
Provided by Daydream
Categories Breakfast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Caramel Pecan Sauce: In a small non-stick saucepan, melt caramel pieces gently with the cream, stirring occasionally until smooth and blended.
- Add pecans and flaked coconut (and rum or brandy if desired), stir to combine with sauce, then remove from heat.
- Serve warm over pancakes.
- Can be prepared the night before, then heated in the microwave until warm.
- Ricotta Cream: Place ricotta cheese, confectioners sugar, orange juice and orange zest in a bowl.
- Beat with a whisk until well combined.
- Refrigerate until ready to serve.
- Can be prepared the night before.
- Fluffy Banana Pancakes: Sift the flour, baking powder, bicarbonate of soda and salt into a bowl.
- Place buttermilk in a 2-cup glass-measuring cup and add butter.
- Microwave on high for 2 minutes, until butter melts.
- Lightly beat yolks, then combine with the buttermilk and butter mixture, whisking to incorporate.
- Then add vanilla essence and caster sugar (superfine sugar) and stir until sugar is dissolved.
- Add buttermilk mixture to the flour, and whisk together until batter becomes thick and smooth.
- Batter can be prepared to this stage, the night before.
- Beat egg whites in a clean dry bowl until stiff.
- Fold whites carefully into batter until evenly mixed (and the sliced bananas can be added at this stage, too, if you wish - otherwise, see step 20).
- Heat a 6-inch diameter fry pan or skillet and brush lightly with melted butter, or spray with vegetable oil.
- For each pancake, pour 1/2 to 3/4 cup batter into pan, and swirl around quickly to distribute evenly over bottom of pan.
- Cook until bubbles begin to appear on the surface, then lay some banana slices over the top.
- When pancakes are lightly browned on the bottom (about two minutes), flip over and cook other side.
- When cooked through, transfer pancake to a baking tray and keep warm in a low oven while you cook the rest of the batter (Each pancake should take about two minutes per side).
- To serve, drizzle warm caramel pecan sauce over each pancake, and top with a generous dollop or two of ricotta cream.
Nutrition Facts : Calories 813.8, Fat 42, SaturatedFat 21.5, Cholesterol 208.1, Sodium 706.5, Carbohydrate 91.5, Fiber 3.5, Sugar 51.5, Protein 20.4
PECAN SAUCE FOR PANCAKES
Make and share this Pecan Sauce for Pancakes recipe from Food.com.
Provided by Darlene Summers
Categories Sauces
Time 15m
Yield 1 3/4 cups
Number Of Ingredients 5
Steps:
- Boil syrup till a small amount forms a soft ball in cold water (236°).
- Remove from heat and add butter and salt, stirring till butter is melted.
- Cool.
- Add cream and pecans, and then serve on your pancakes.
GIANT PECAN-BUCKWHEAT PANCAKE WITH BROWN BUTTER SAUCE
The browned butter flavors of pecan pie are worked into a creamy sauce that gets drizzled over thick slices of a giant pecan-studded buckwheat pancake. This sweet, toasty pancake is the perfect late autumn breakfast.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the sauce: Heat the butter over medium heat in a small saucepan until the milk solids begin to brown and butter smells toasted, about 6 minutes; remove from heat. Pour 6 tablespoons of the butter into a bowl and set aside. To the remaining 2 tablespoons browned butter left in the pan, whisk in the sugar, cornstarch and salt until it forms a thick paste. Add the milk, bourbon and vanilla, whisking until smooth. Return the saucepan to medium heat and cook, stirring often, until the mixture comes to a boil and thickens to the consistency of loose pudding, about 3 minutes. Transfer the sauce to a serving bowl; keep warm.
- For the pancake: Toast the pecans in a large skillet over medium heat until they smell nutty, about 4 minutes. Transfer the pecans to a cutting board to cool for 5 minutes. Roughly chop enough pecans to measure 1/2 cup and reserve for garnish. Finely chop the remaining pecans (you should have about 1 cup) and reserve for the pancake batter.
- Whisk the all-purpose and buckwheat flours, the cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a large bowl. Add the 1 cup finely chopped pecans and whisk again to evenly coat. Whisk the reserved 6 tablespoons browned butter, the milk, vanilla and eggs together in another bowl. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated and form a thick batter (it's okay if there are some lumps). Let the batter rest for 5 minutes.
- Heat a 12-inch nonstick skillet over medium heat for 5 minutes. Pour all the batter into the skillet, smoothing the top. Cook until bubbles break on the surface of the pancake, and the underside is golden brown, about 6 minutes (reduce heat if pancake is browning too quickly). To flip the pancake neatly, use a spatula to lift the edge of one side of the pancake and carefully slide it, batter side up, onto a large plate. Invert the skillet over the plate then use kitchen towels or oven mitts to carefully invert the plate and skillet together, allowing the pancake to fall back into the pan, cooked side up. Return the skillet to the heat and cook until the second side is golden brown and the pancake is completely cooked through in the middle, about 6 minutes more. Transfer the pancake to a rack and let cool for 5 minutes.
- Using a serrated knife, cut the pancake into 8 wedges, placing 2 wedges on each plate. Dust heavily with confectioners' sugar, drizzle with the brown butter sauce and top with reserved roughly chopped pecans.
CRANBERRY, ORANGE AND PECAN PANCAKES
Provided by Alex Guarnaschelli
Time 1h10m
Yield 12 large pancakes
Number Of Ingredients 17
Steps:
- For the cranberry, orange and pecan sauce: Combine the cranberries, granulated sugar, cinnamon, allspice, nutmeg, cinnamon stick, orange zest and juice and 1/2 cup water in a medium pot. Bring to a boil over medium heat, then reduce to a simmer and cook until some cranberries burst but some still remain whole, 8 to 10 minutes. Cool completely, remove the cinnamon stick and stir in the pecans.
- For the pancake batter: Mix the flour, brown sugar, baking powder and salt in a large bowl. Whisk together the milk, butter, vanilla and eggs in a separate bowl. Make a well in the middle of the dry ingredients and pour the milk mixture into the well. Gently whisk until combined, but do not overmix, as it will make your pancakes chewy. Let the batter rest for 20 minutes.
- Meanwhile, chop 1 cup of the pecans and set the remaining 1/2 cup aside.
- Heat a large nonstick or cast-iron skillet and coat with about 2 tablespoons butter. Add a scant 1/2 cup batter per pancake to your pan, leaving space between each. Sprinkle a handful of the chopped pecans in each. Cook until you see bubbles on the sides and in the center of the pancakes, 2 to 3 minutes, then flip and cook for an additional 2 to 3 minutes. Remove from the pan to a flat surface to cool a few minutes. Cook the rest of the pancakes in butter in batches.
- Hold a pancake flat and use a paring knife to make a 1/2-inch horizontal cut in the top. Slip the knife in horizontally and move it back and forth while turning the pancake to make a pocket. Repeat with all the pancakes. Spoon some sauce inside each pocket. (See Cook's Note.) Make stacks of stuffed pancakes on a serving platter. Or, stuff a few and serve with the remaining sauce on the side. Top with the reserved pecan halves for garnish.
RICOTTA PANCAKES WITH BANANA-PECAN SYRUP
Provided by Food Network
Categories dessert
Time 55m
Yield about 2 cups syrup, 16 (3-inch) pancakes, 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the Banana-Pecan Syrup:
- Melt the butter in a medium skillet over medium heat. Add the nuts and saute for about 1 minute, or until fragrant. Add the bananas and cook, stirring, for about 2 minutes. Add the syrup and cook for about 1 to 2 minutes, or until the syrup is hot and slightly thickened. Remove from the heat and set aside in a warm place.
- For the Ricotta Pancakes:
- Sift the flour, baking powder, baking soda, sugar, and salt together onto waxed paper or a plate. Beat the egg whites in a medium bowl with an electric mixer or whisk until stiff but not dry. Beat the egg yolks, milk, and ricotta together in a large bowl until well blended and smooth. Add the dry ingredients and mix gently with a large spoon. Stir a spoonful of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula.
- Warm a serving platter in a 200 degree F oven.
- Heat a nonstick flat griddle or large nonstick skillet over medium high heat until hot. Grease with butter or vegetable oil. Pour 1/4 to 1/3 cup batter per pancake onto the pan and cook for about 2 minutes, or until bubbles form on the surface, then flip the pancakes over using a large wide spatula. Cook on the other side for 2 minutes, or until golden brown. Transfer the pancakes to the warm platter.
- Serve immediately or hold in the oven while you cook the rest of the pancakes. Serve the pancakes on heated plates topped with the syrup.
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