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
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.
BUTTERSCOTCH-PECAN CAKE
This statuesque cake hides a sweet secret underneath its pecan sheath: brown-butter frosting and butterscotch-soaked layers spiked with rum, both of which make familiar flavors seem sophisticated.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 23
Steps:
- Make the cakes: Preheat oven to 325 degrees. Coat three 8-by-2-inch round cake pans with cooking spray, line with parchment, and coat parchment. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- Beat butter and brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Beat in eggs, 1 at a time, beating well after each addition, then add vanilla and rum. Reduce speed to low. Add flour mixture in 2 additions, alternating with buttermilk. Raise speed to medium-high, and beat for 2 minutes. Divide batter among pans.
- Bake cakes until golden brown and testers inserted in centers come out clean, about 40 minutes. Transfer pans to wire racks, and let cool slightly. Invert cakes onto racks. Let cool.
- Make the frosting: Melt 1 stick butter in a medium saucepan over medium heat until dark golden brown, about 10 minutes. Add brown sugar, cream, and salt, stirring until sugar dissolves. Bring to a boil, whisking constantly, and cook for 3 minutes. Transfer to a mixer bowl, and let cool.
- With machine running, add remaining butter, a few pieces at a time, and beat on low until incorporated. Raise speed to medium, and beat for 2 minutes. In another bowl, beat cream cheese and confectioners' sugar on medium-high until fluffy and smooth, about 3 minutes. Add brown-butter mixture to cream cheese, and beat until smooth. Cover, and refrigerate until chilled, at least 2 hours (or overnight, beating on low speed before using).
- Make the butterscotch sauce: Mix sugar, butter, corn syrup, and salt in a small saucepan over medium heat, and cook, stirring, until sugar dissolves. Bring to a boil, and cook for 2 minutes. Remove from heat, and whisk in cream. Return to heat, and cook for 2 minutes. Let cool slightly.
- To assemble the cake: Trim tops of 2 cake layers and top and bottom of third (this will be the middle) to create flat exposed surfaces. Brush 1/4 cup plus 2 tablespoons butterscotch sauce on cut sides. Let cool. Spread 1 cup frosting on 1 layer, then place middle layer on top, sauce side down. Spread 1 cup frosting on middle layer, then place third layer on top, sauce side down. Spread 1 cup frosting on top and sides. Refrigerate until firm, about 1 hour.
- Using an offset spatula, spread remaining frosting on top and sides of cake. Press chopped pecans on sides, and garnish top with halves. Transfer cake to a serving plate or cake stand. Refrigerate until firm, at least 4 hours (or up to 2 days, covered).
BUTTERSCOTCH PECAN DESSERT
Light and creamy, this butterscotch dessert never lasts long when I serve it. The fluffy cream cheese layer topped with cool butterscotch pudding is a lip-smacking combination. -Becky Harrison, Albion, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13x9-in. baking dish. Bake until lightly browned, 20 minutes. Cool., In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; pour over cream cheese layer. Refrigerate until set, 15-20 minutes. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.
Nutrition Facts : Calories 242 calories, Fat 14g fat (8g saturated fat), Cholesterol 27mg cholesterol, Sodium 247mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERSCOTCH PECAN PIE
Make and share this Butterscotch Pecan Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Gently warm the corn syrup, brown sugar, and butter together in a saucepan until the butter melts.
- Turn off the heat and add the butterscotch chips.
- Scatter them around rather than dumping them in one spot; set the pan aside for 5 minutes, shaking it once or twice to move hot liquid over the chips.
- After 5 minutes, add the salt and whisk to smooth.
- Pour the mixture into a large bowl and let cool for 5 minutes.
- In a bowl, whisk the eggs and egg yolk together just until frothy.
- Whisk in the vanilla; whisk a little less than half of the hot liquid into the eggs until smooth.
- Add the rest of the hot liquid and whisk until smooth.
- Add in the pecans and stir well; turn the filling into the cooled pie shell.
- Using a fork, gently rake the filling to distribute the pecans evenly.
- Place the pie on the center oven rack and bake until the perimeter of the filling has puffed up and perhaps cracked slightly, 40-50 minutes.
- Rotate the pie 180° halfway through the baking, sot that the part that faced the back of the oven now faces forward.
- When done, the center may wobble a little, but it shouldn't seem soupy.
- Transfer the pie to a wire rack and let cool.
- Serve slightly warm or at room temperature; or let cool thoroughly; cover with loosely tented foil; refrigerate for several hours before serving.
BUTTERSCOTCH-PECAN PANCAKES
What a treat these are for a special morning like Christmas.
Provided by sherry monfils @smonfils
Categories Eggs
Number Of Ingredients 7
Steps:
- In bowl, whisk together baking mix, buttermilk and eggs. Add granola, 2 tbsp pecans and 2 tbsp butterscotch chips.
- Spray a lg skillet w/ cooking spray, place skillet over medium heat. Pour about 3 tbsp of batter into skillet. Cook until golden, turning once. Repeat w/ remaining batter. Keep pancakes warm.
- Top pancakes w/ 3 tbsp pecans and 3 tbsp butterscotch chips. Drizzle w/ caramel syrup.
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- Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
- Arrange the pecans in a single layer on the prepared baking sheet. Bake until lightly toasted and fragrant, about 4 minutes. Slide the parchment off of the hot baking sheet and let the pecans cool on the countertop. When the pecans are cool enough to handle, coarsely chop them and set aside. Place the parchment back on the baking sheet.
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