Butter Pecan Crumble Pancakes With Homemade Cinnam Recipes

CINNAMON-PECAN PANCAKE BREAKFAST CASSEROLE

Steps:

• Butter an 8-inch-square baking dish; set aside. Put 3 tablespoons of the butter in a microwave-safe small bowl or liquid measure; microwave for 30 seconds to 1 minute to melt the butter.
• Whisk together the flour, baking powder, baking soda, 3 tablespoons of the sugar and 1/2 teaspoon salt in a large bowl. In a separate small bowl, whisk together the buttermilk, 2 of the eggs and the melted butter. Add the wet ingredients to the dry ingredients and stir until just combined.
• Heat a large nonstick skillet or griddle over medium heat. Melt a little of the remaining 1 tablespoon butter in the pan. Working in batches, pour the batter by 1/4 cupfuls into the skillet and cook until the bottoms are golden brown and small bubbles appear on the tops, 2 to 3 minutes. Flip and cook until golden brown on the other sides, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the pancakes to a plate as finished. Repeat until all the batter is used, adding more butter to the skillet as necessary. (You should have at least 12 pancakes.)
• Whisk together the half-and-half, vanilla, the remaining 5 eggs, the remaining 3 tablespoons sugar, the cinnamon, nutmeg and 1/4 teaspoon salt in a large bowl.
• Shingle the pancakes in the prepared baking dish. Pour the egg mixture evenly over the pancakes. Cover the dish with plastic wrap and refrigerate for at least 8 hours up to overnight to allow the pancakes to soak in the custard.
• Preheat the oven to 350 degrees F. Remove the plastic wrap from the casserole and bake until the custard is set and the center feels firm but springy, 50 to 60 minutes. Let cool 15 minutes before serving.
• Meanwhile, put the maple syrup and pecans in a small saucepan. Bring to a simmer and cook until the syrup has reduced and thickened slightly, about 5 minutes. Remove from heat and keep warm.
• Pour the pecan-maple syrup over the casserole. Serve with extra maple syrup on the side.

CINNAMON PANCAKES

Steps:

• Mix flour, sugar, baking powder, baking soda, and cinnamon together in a bowl.
• Whisk milk, eggs, and melted butter together in a separate bowl. Pour milk mixture into flour mixture. Whisk until well blended.
• Heat a lightly oiled griddle over medium heat. Drop batter by 1/4 cup measures onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

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.

BUTTER PECAN CRUNCH

Steps:

• Combine cracker crumbs and butter; press into a 13-in. x 9-in. dish. Chill., In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Fold in ice cream and whipped topping. Spoon over crust. Sprinkle with candy. , Freeze for at least 2 hours. Remove from the freezer 20 minutes before serving.

CORNMEAL PANCAKES WITH HONEY-PECAN BUTTER

Steps:

• Using electric mixer, beat 1/2 cup butter, honey, and cinnamon in small bowl until fluffy. Stir in pecans. Season with salt.
• Sift flour, cornmeal, sugar, baking powder, baking soda, and salt into large bowl. Whisk eggs in medium bowl to blend; whisk in sour cream, milk, oil, and vanilla. Gradually add liquid mixture to dry ingredients, whisking just until blended.
• Heat griddle or heavy large skillet over medium heat. Working in batches, brush griddle lightly with melted butter. Pour batter by 1/3 cupfuls onto griddle. Cook until bottoms brown, about 4 minutes. Turn pancakes over and cook until second sides brown, about 2 minutes. Divide pancakes among plates and top with honey-pecan butter. Serve, passing warm maple syrup separately.

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.