Pecan Maple Sour Cream Pancakes With Pecan Maple Syrup Recipes

SOUR-CREAM PANCAKES WITH SOUR-CREAM MAPLE SYRUP

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.

MAPLE SOUR CREAM PECAN PANCAKES

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!

MAPLE PECAN BUTTERMILK PANCAKES

Steps:

• Use two medium size bowls for mixing dry and wet ingredients separately.
• In one bowl mix flour, baking powder, baking soda, salt, brown sugar and chopped pecans. In other bowl mix beaten egg, buttermilk, melted butter and maple syrup.
• Combine wet ingredients with dry ingredients just until moist, leaving any lumps.
• Heat griddle or frying pan to a low-medium heat. Add small amount of vegetable oil and pour 1/4 cup of batter (approximately 3 or 4 tablespoons) for each pancake.
• Cook first side of pancakes until bubbles appear on top (about 2 minutes) and carefully turn with a spatula and allow second side to cook 2 minutes. Remove to a platter and continue until all batter is used.
• Sprinkle with additional 1/4 cup of pecans and top with maple syrup.
• Enjoy!

MAPLE PECAN PANCAKES

Steps:

• 1. In a medium size bowl, sift together both flours, baking powder, baking soda and salt.
• 2. In a large mixing bowl, whisk the eggs, maple syrup, buttermilk, canola oil, and vanilla just until well combined. Whisk in the flour mix, and then fold in the pecans, working the batter only enough to be sure ingredients are well blended.
• 3. Coat a griddle or large skillet with butter or oil and place over medium heat. When hot, drop 1/4 cup of batter into hot skillet. When edges appear dry and bubbles appear on pancakes, carefully flip them over and cook another 1 to 2 minutes or until browned.
• 4. Serve immediately, while still hot, topped with butter and drizzled with maple syrup, if desired.

MAPLE-SOUR CREAM PANCAKES

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.