Butter Pecan Crumble Pancakes With Homemade Cinnam Recipes

BUTTER PECAN CRUMBLE PANCAKES WITH HOMEMADE CINNAMON MAPLE BUTTE

Steps:

• FOR BUTTER:.
• With an electric mixer, beat the first 3 ingredients until smooth and creamy and set aside.
• FOR TOPPING:.
• Preheat the oven to 350°F Combine the flour and sugar in a bowl. Using a pastry cutter, cut the butter into the flour and sugar until the mixture resembles coarse crumbs. Add the pecans, and use your fingers to toss together and incorporate into the mixture.
• Spray a baking sheet with non-stick spray. Spread the crumble on the baking sheet and bake for 15 minutes until golden brown and crisp.
• PANCAKES:.
• In a large bowl, combine all the dry ingredients. In a separate bowl, whisk together the egg, buttermilk, melted butter and vanilla. Pour into the dry ingredients and stir just until combined (batter should be lumpy). Stir in the pecans.
• Let the pancake batter rest for 20 minutes before cooking the pancakes on a griddle or in a large pan. Top each pancake with some of the pecan crumble and maple syrup.

FLUFFY PECAN PANCAKES

Steps:

• In a mixing bowl, combine the flour, sugar, salt, baking powder, soda, and chopped pecans.
• In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened.
• Beat egg whites in another bowl until stiff peaks form.
• Fold into the batter until well incorporated.
• Heat a small amount of oil in a large skillet over medium heat (or use a griddle to make more at a time).
• When skillet is hot enough for a drop of water to sizzle, scoop pancake batter onto the skillet in about 1/4-cup portions, spreading slightly.
• When edges are rather dry and bubbles are popping and bottoms are nicely browned, about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.
• Serve hot with butter and syrup and garnish with pecan halves or fruit, if desired.

APPLE CRUMBLE PANCAKES

Steps:

• For the apples:.
• Melt butter in sauté pan over medium heat for 6-8 minutes or until light golden brown in color.
• Meanwhile, in a medium bowl, add together the apples, lemon, vanilla, sugar, and cinnamon. Mix well.
• When butter is ready, add apple mixture to the pan and cook, covered, for 5-10 minutes or until caramelized in color and softened.
• Keep warm on a burner on low setting.
• For the Streusel:.
• While the apples are cooking, prepare the streusel.
• Add all ingredients into a bowl.
• Blend with fork until crumbly.
• Place 2-4 tablespoons of mixture over top of the apple compote. Simmer, uncovered on stove while cooking pancakes.
• For the Pancakes:.
• In a medium bowl, whip egg.
• Add butter and milk and whip together.
• Add the dry ingredients.
• Mix well.
• Over medium heat, in a nonstick pan that has been buttered, place 1/4 cup batter.
• Cook until edges and top look dry and slightly bubbly, turn and cook for another few minutes until golden brown.
• Place pancakes on plate, top with apple compote and streusel topping.