MAPLE PECAN PANCAKES
Instead of using only wheat flour in these pancakes, I've combined whole-wheat flour and almond flour. The almond flour makes for a very moist and delicate pancake. Almond flour is high in vitamin E, calcium, magnesium and copper.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick, main course
Time 35m
Yield 15 pancakes
Number Of Ingredients 13
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
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 188 milligrams, Sugar 5 grams, TransFat 0 grams
MAPLE PANCAKES
"Our family looks forward to tapping the maple trees in March and then enjoying the pure maple syrup year-round. This is just one of the recipes I like to make that has maple syrup as an ingredient," says Mary Colbath from Concord, New Hampshire. -Mary Colbath, Concord, New Hampshire
Provided by Taste of Home
Time 15m
Yield 6 pancakes.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the flour, baking powder and salt. In another bowl, combine the egg, milk, oil and syrup; stir into dry ingredients just until blended. , 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 (pancakes will be thin). Serve with additional syrup.
Nutrition Facts : Calories 486 calories, Fat 21g fat (5g saturated fat), Cholesterol 123mg cholesterol, Sodium 983mg sodium, Carbohydrate 60g carbohydrate (13g sugars, Fiber 2g fiber), Protein 14g protein.
MAPLE-SOUR CREAM PANCAKES
Enjoy the comforting flavors of maple syrup and sour cream in this simple favorite.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 13
Number Of Ingredients 7
Steps:
- Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease if necessary. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- Stir all ingredients except additional syrup in large bowl until blended. Pour batter by slightly less than 1/4 cupfuls onto hot griddle.
- Cook until edges are dry. Turn; cook until golden. Serve with additional syrup.
Nutrition Facts : Calories 115, Carbohydrate 15 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Pancake, Sodium 280 mg
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.
MAPLE SOUR CREAM PECAN PANCAKES
These are the best pancakes I have ever eaten in my life. They're even good for people who hate sour cream (like my boyfriend). Adding a touch of maple syrup in the batter makes them even sweeter too.
Provided by hukilaou13
Categories Breakfast
Time 25m
Yield 8-10 pancakes, 4-6 serving(s)
Number Of Ingredients 11
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!
LOW CARB MAPLE PECAN PANCAKES
Steps:
- Grease a griddle or large pan with nonstick cooking spray or butter and heat over medium heat.
- Mix all ingredients except pecans in a blender for about 15 seconds. Stop and scrape down the sides with a spatula, and continue mixing for another 15 seconds until well blended.
- Pour approximately 16 mini-cakes onto the hot griddle, and sprinkle each with a few pecans. Cook on each side for only a minute or 2. Serve hot with melted butter or top with a dollop of Low Carb Whipped Cream.
- With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate.
SOUR-CREAM PANCAKES WITH SOUR-CREAM MAPLE SYRUP
Provided by Lillian Chou
Categories Breakfast Brunch Christmas Kid-Friendly Quick & Easy New Year's Day Birthday Shower Sour Cream Maple Syrup Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 13
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.
SOUR CREAM PANCAKES
This recipe was passed to me by a friend and has become my families all time favorite pancake recipe. I always have sour cream on hand because I enjoy cooking with sour cream and we eat a lot of Mexican dishes. No longer will I be buying store bought mixes or using other recipes. This pancake recipe will seem odd because it has very little flour in it. The batter is very fluffy, which makes for a light, airy pancake, and the sour cream gives it a nice tangy flavor!
Provided by Emily Hughes
Categories Pancakes
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Slowly preheat your griddle or skillet to medium-low heat. One important tip here is to be patient and wait for your skillet to preheat completely until nice and hot.
- Combine the all-purpose flour, baking soda, sugar, and salt in a bowl. Next, grab your sour cream and dump it on top of your dry ingredients. Gently mix these ingredients together; batter may be slightly lumpy and that is okay!
- In a separate bowl, whisk together eggs and vanilla, then add this to your sour cream mixture. Again, gently stir together, do not over mix!
- Heat about 1 tablespoon of butter in your preheated skillet or griddle. Use a 1/4 cup measure to drop pancake batter onto the griddle or skillet. Allow pancakes to cook for approximately 2 to 3 minutes on one side, or until bubbles appear all over the surface of your pancake, then flip. Continue cooking your pancakes for another 1 to 2 minutes on the other side.
- Serve a stack of pancakes at a time, and don't forget the butter and syrup on top!
Nutrition Facts : Calories 154.8 calories, Carbohydrate 8 g, Cholesterol 94.6 mg, Fat 11.7 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 6.6 g, Sodium 344.7 mg
PECAN MAPLE SOUR CREAM PANCAKES WITH PECAN MAPLE SYRUP
Make and share this Pecan Maple Sour Cream Pancakes With Pecan Maple Syrup recipe from Food.com.
Provided by L DJ3309
Categories Breakfast
Time 20m
Yield 3 pancakes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat griddle or skillet over medium-high heat or electric griddle to 375 degrees F grease if necessary.
- Mix baking mix thru eggs in large bowl.
- Pour 1/4 cup batter onto hot greased griddle.
- Cook until bubbles begin to break and edges are somewhat dry. Sprinkle with toasted chopped pecans, Flip; cook until golden. Serve with Pecan Maple syrup.
- Pecan Maple Syrup: in saucepan heat the 1 cup maple syrup add butter and pecan flavoring.
Nutrition Facts : Calories 761.6, Fat 33.1, SaturatedFat 10.9, Cholesterol 125.2, Sodium 780.7, Carbohydrate 107.9, Fiber 2.6, Sugar 65.8, Protein 11.3
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