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.
PANCAKES WITH WARM MAPLE SYRUP & COFFEE BUTTER
Provided by Richard Blais
Categories Coffee Breakfast Brunch Fall Spring Summer Winter Butter Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- 1. In a medium bowl, whisk the pancake mix, flour, milk, eggs, and melted butter together until smooth. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, and as long as overnight.
- 2. Put the coffee in a small saucepan, bring to a simmer over medium heat, and cook until reduced by about half. Remove from the heat and cool completely.
- 3. Put 4 tablespoons of the softened butter in a small bowl and whisk in the cooled reduced coffee until completely incorporated. Set aside until ready to serve.
- 4. Melt 1 tablespoon of the butter on a pancake griddle or heavy skillet over medium-low heat. Add the batter by 1/4-cup amounts to make 4- to 5-inch pancakes and cook until bubbles appear on the surface and the bottoms are browned and crisp, 3 to 4 minutes. Flip the pancakes and continue cooking until browned on the bottom, 2 to 3 minutes more. Transfer to a plate in a low oven to keep warm until ready to serve. Continue with the remaining batter, adding the remaining butter as needed.
- 5. To serve, put 3 warm pancakes on each plate. Top each serving with 1 tablespoon of the coffee butter and some warm syrup, garnish with the fruit, and serve immediately.
SILVER DOLLAR BUTTERMILK-PECAN PANCAKES WITH BOURBON MOLASSES BUTTER AND MAPLE SYRUP
Try Bobby Flay's perfect silver dollar buttermilk-pecan pancakes with bourbon molasses butter and maple syrup recipe from Food Network.
Provided by Bobby Flay
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 21
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.
MAPLE BUTTER FOR NEIL'S PANCAKES
Maple butter adds subtle sweetness to Neil's Pancakes, the award-winning breakfast favorite from Clinton Street Baking Company owner Neil Kleinberg. The recipe appears in his "Clinton Street Baking Company Cookbook."
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 2 cups
Number Of Ingredients 2
Steps:
- Heat maple syrup in a small saucepan over medium heat. Add cold butter to warm syrup, whisking until sauce is smooth and all of the butter is incorporated. Remove from heat and keep warm until ready to use. Maple Butter can also be kept refrigerated, in an airtight container, for up to two months. Reheat before using, but never bring to a boil.
EASY OVERNIGHT PANCAKE CASSEROLE WITH STREUSEL TOPPING
This easy overnight pancake casserole is a great option for a breakfast on Christmas morning! The pancakes absorb the custardy mixture, resulting in a bread pudding-like consistency. The crunchy streusel topping is a nice contrast. Serve with plenty of warm maple syrup and hot coffee or cold milk.
Provided by NicoleMcmom
Categories Breakfast and Brunch Breakfast Casserole Recipes
Time 9h15m
Yield 12
Number Of Ingredients 13
Steps:
- Lightly butter a 9x13-inch baking dish.
- Prepare casserole: Prick each pancake half several times with a fork. Place in the prepared baking dish in 2 to 3 long rows, overlapping in a shingled formation.
- Whisk together eggs, heavy cream, milk, vanilla, cinnamon, and salt. Pour over the pancakes. Cover and refrigerate for 8 hours, to overnight.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
- Prepare topping: Combine pecans, flour, brown sugar, cinnamon, and salt in a medium bowl. Add butter and mix with a fork or your fingers until crumbly.
- Remove pancakes from the refrigerator and uncover. Sprinkle streusel topping evenly over the top.
- Bake in the preheated oven until golden brown and cooked throughout, about 55 minutes.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 42.5 g, Cholesterol 129.7 mg, Fat 21.2 g, Fiber 2 g, Protein 8.4 g, SaturatedFat 9.8 g, Sodium 511.6 mg
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- In a medium bowl, sift together the flour, baking powder, baking soda, salt and sugar. In a large measuring cup (or small bowl), beat together the egg and buttermilk.
- Next, whisk in the instant coffee until completely blended. In two batches, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
- Heat up your griddle or cast iron skillet over medium low-heat and brush with 1 tablespoon of butter. Using a 1/4 cup measure, add the batter to the warm skillet and cook until bubbles form along the sides and in the center. Flip. And cook on opposite side until golden brown. Transfer to oven until you've gone through all the batter. Serve with warm maple syrup and a dollop of butter.
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