PECAN PANCAKES RECIPE RECIPES

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EASY BANANA PANCAKES RECIPE | BBC GOOD FOOD



Easy banana pancakes recipe | BBC Good Food image

Turn overripe, blackened bananas into sweet and fluffy American-style pancakes. Serve with syrup and crunchy, toasted pecan nuts as a delicious brunch treat

Provided by Esther Clark

Categories     Breakfast, Brunch

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield Makes 12 pancakes

Number Of Ingredients 10

350g self-raising flour
1 tsp baking powder
2 very ripe bananas
2 medium eggs
1 tsp vanilla extract
250ml whole milk
butter, for frying
2 just ripe bananas, sliced
maple syrup (optional)
pecan halves, toasted and roughly chopped (optional)

Steps:

  • Sieve the flour, baking powder and a generous pinch of salt into a large bowl. In a separate mixing bowl, mash the very ripe bananas with a fork until smooth, then whisk in the eggs, vanilla extract and milk. Make a well in the centre of the dry ingredients, tip in the wet ingredients and swiftly whisk together to create a smooth, silky batter.
  • Heat a little knob of butter in a large non-stick pan over a medium heat. Add 2-3 tbsp of the batter to the pan and cook for several minutes, or until small bubbles start appearing on the surface. Flip the pancake over and cook for 1-2 mins on the other side. Repeat with the remaining batter, keeping the pancakes warm in a low oven.
  • Stack the pancakes on plates and top with the banana slices, a glug of sticky maple syrup and a handful of pecan nuts, if you like.

Nutrition Facts : Calories 484 calories, FatContent 7 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 87 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 5 grams fiber, ProteinContent 15 grams protein, SodiumContent 1.21 milligram of sodium

BUTTERMILK BUCKWHEAT PANCAKES RECIPE: HOW TO MAK…



Buttermilk Buckwheat Pancakes Recipe: How to Mak… image

This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 pancakes.

Number Of Ingredients 12

1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 large egg, room temperature
1 cup buttermilk
1 tablespoon butter, melted
Maple syrup, optional

Steps:

  • Combine first 8 ingredients. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/4 cupfuls onto griddle; turn when bubbles on top begin to pop. Cook until second side is golden brown. If desired, serve with syrup and additional butter.

Nutrition Facts : Calories 195 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 667mg sodium, CarbohydrateContent 31g carbohydrate (11g sugars, FiberContent 3g fiber), ProteinContent 7g protein. Diabetic exchanges 2 starch

More about "pecan pancakes recipe recipes"

YOGURT PANCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
Get your day off to a great start with these yummy yogurt pancakes. Short on time? Make a batch on the weekend! —Cheryll Baber, Homedale, Idaho
From tasteofhome.com
Reviews 4.4
Total Time 30 minutes
Category Breakfast, Brunch
Calories 242 calories per serving
  • In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months. To use, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.
See details


EASY PECAN PIE FRENCH TOAST CASSEROLE RECIPE - PECAN ...
Pecan pie french toast casserole takes your standard baked french toast up a notch with a crunchy pecan pie filling topping. Your brunch guests will love it!
From thepioneerwoman.com
Reviews 4.3
Total Time 1 hours 10 minutes
Category brunch, Christmas, Easter, Thanksgiving, baking, breakfast, brunch, comfort food, eggs, main dish
Cuisine American
  • Cut into squares and serve with a drizzle of syrup from the bottom of the pan.
See details


CRACKER BARREL BUTTERMILK PANCAKES RECIPE - FOOD.COM
Update: I have double checked the baking soda amount and it is indeed 2 tsp. Hope this helps avoid any confusion. *** I absolutely adore the pancakes served at Cracker Barrel, especially their pecan pancakes. This recipe comes from the Cracker Barrel Cookbook. In my experience, you need to make sure that your cooking surface is well greased or you get leathery pancakes.
From food.com
Reviews 4.5
Total Time 20 minutes
Calories 324.4 per serving
  • Serve with butter and real maple syrup.
See details


PECAN PIE SCONES - PUREWOW
From purewow.com
Reviews 2.9
Total Time 1 hours
Calories 731 calories per serving
  • 1. Preheat the oven to 425�F. Line a baking sheet with parchment paper. 2. Make the Pie Crust: Roll out the pie crust on a lightly floured surface to � inch thick. Transfer to the baking sheet, brush evenly with egg wash and sprinkle generously with turbinado sugar. 3. Dock the pastry all over with a fork. Place another piece of parchment on top of the dough, then place a second baking sheet on top of the parchment.Bake until the pastry is evenly golden brown (you can lift the baking sheet to check as needed), 15 to 17 minutes. Cool completely. 4. Make the Caramel Filling: In a small pot, heat the brown sugar, cream, butter and salt over medium-low heat. Bring to a simmer and cook, stirring constantly, until the mixture thickens, about 3 minutes. Cool to room temperature. 5. Make the Scones: Line the baking sheet with a fresh piece of parchment. In a large bowl, whisk together the flour, brown sugar, baking powder and salt. Add the butter and toss so that each cube is coated well with flour. 6. Using your fingers or a pastry cutter, cut the butter into the flour until it's about the size of peas. Add the cream and vanilla, and mix to combine. Crumble the pie crust over the dough along with the pecans. Mix gently to combine. 7. Divide the dough into two even pieces. On a lightly floured surface, pat half the dough into a circle about � inch thick. Spread the cooled caramel sauce onto the center of the dough, leaving about � inch uncovered all the way around. 8. Pat out the second piece of dough to � inch thick and gently place on top of the caramel sauce. Press around the edge to seal. Chill for 15 minutes. 9. Cut the dough into 8 even triangles and transfer to the prepared baking sheet. Brush the surface of each scone with cream and garnish with turbinado sugar. Bake until the scones are evenly golden brown and appear set on the surface, 17 to 20 minutes. Cool at least 12 minutes before serving.
See details


BUTTERMILK BUCKWHEAT PANCAKES RECIPE: HOW TO MAK…
This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Breakfast, Brunch
Calories 195 calories per serving
  • Combine first 8 ingredients. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/4 cupfuls onto griddle; turn when bubbles on top begin to pop. Cook until second side is golden brown. If desired, serve with syrup and additional butter.
See details


YOGURT PANCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
Get your day off to a great start with these yummy yogurt pancakes. Short on time? Make a batch on the weekend! —Cheryll Baber, Homedale, Idaho
From tasteofhome.com
Reviews 4.4
Total Time 30 minutes
Category Breakfast, Brunch
Calories 242 calories per serving
  • In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months. To use, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.
See details


EASY PECAN PIE FRENCH TOAST CASSEROLE RECIPE - PECAN ...
Pecan pie french toast casserole takes your standard baked french toast up a notch with a crunchy pecan pie filling topping. Your brunch guests will love it!
From thepioneerwoman.com
Reviews 4.3
Total Time 1 hours 10 minutes
Category brunch, Christmas, Easter, Thanksgiving, baking, breakfast, brunch, comfort food, eggs, main dish
Cuisine American
  • Cut into squares and serve with a drizzle of syrup from the bottom of the pan.
See details


CRACKER BARREL BUTTERMILK PANCAKES RECIPE - FOOD.COM
Update: I have double checked the baking soda amount and it is indeed 2 tsp. Hope this helps avoid any confusion. *** I absolutely adore the pancakes served at Cracker Barrel, especially their pecan pancakes. This recipe comes from the Cracker Barrel Cookbook. In my experience, you need to make sure that your cooking surface is well greased or you get leathery pancakes.
From food.com
Reviews 4.5
Total Time 20 minutes
Calories 324.4 per serving
  • Serve with butter and real maple syrup.
See details


PECAN PIE SCONES - PUREWOW
From purewow.com
Reviews 2.9
Total Time 1 hours
Calories 731 calories per serving
  • 1. Preheat the oven to 425�F. Line a baking sheet with parchment paper. 2. Make the Pie Crust: Roll out the pie crust on a lightly floured surface to � inch thick. Transfer to the baking sheet, brush evenly with egg wash and sprinkle generously with turbinado sugar. 3. Dock the pastry all over with a fork. Place another piece of parchment on top of the dough, then place a second baking sheet on top of the parchment.Bake until the pastry is evenly golden brown (you can lift the baking sheet to check as needed), 15 to 17 minutes. Cool completely. 4. Make the Caramel Filling: In a small pot, heat the brown sugar, cream, butter and salt over medium-low heat. Bring to a simmer and cook, stirring constantly, until the mixture thickens, about 3 minutes. Cool to room temperature. 5. Make the Scones: Line the baking sheet with a fresh piece of parchment. In a large bowl, whisk together the flour, brown sugar, baking powder and salt. Add the butter and toss so that each cube is coated well with flour. 6. Using your fingers or a pastry cutter, cut the butter into the flour until it's about the size of peas. Add the cream and vanilla, and mix to combine. Crumble the pie crust over the dough along with the pecans. Mix gently to combine. 7. Divide the dough into two even pieces. On a lightly floured surface, pat half the dough into a circle about � inch thick. Spread the cooled caramel sauce onto the center of the dough, leaving about � inch uncovered all the way around. 8. Pat out the second piece of dough to � inch thick and gently place on top of the caramel sauce. Press around the edge to seal. Chill for 15 minutes. 9. Cut the dough into 8 even triangles and transfer to the prepared baking sheet. Brush the surface of each scone with cream and garnish with turbinado sugar. Bake until the scones are evenly golden brown and appear set on the surface, 17 to 20 minutes. Cool at least 12 minutes before serving.
See details


JAPANESE SOUFFLé PANCAKES RECIPE - NYT COOKING
Japanese soufflé pancakes start with the same ingredients as American varieties — namely, eggs, flour and milk — but they tower above traditional diner versions thanks to the addition of extra egg whites. A meringue mixture is beaten to stiff peaks, then folded into the batter, which cooks directly in metal pastry rings to help the pancakes attain their distinctive height. The key is to cook the batter at a very low temperature. If your stove has a small burner, or an especially low heat setting, use it here to create these custardy pancakes, worthy of breakfast, an afternoon snack or even dessert.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Calories 95 per serving
  • Top pancakes with a pat of butter and drizzle with maple syrup; serve immediately. Serve with any combination of confectioners’ sugar, whipped cream and berries, if desired.
See details


EASY PECAN PIE FRENCH TOAST CASSEROLE RECIPE - PECAN ...
Pecan pie french toast casserole takes your standard baked french toast up a notch with a crunchy pecan pie filling topping. Your brunch guests will love it!
From thepioneerwoman.com
Reviews 4.3
Total Time 1 hours 10 minutes
Category brunch, Christmas, Easter, Thanksgiving, baking, breakfast, brunch, comfort food, eggs, main dish
Cuisine American
  • Cut into squares and serve with a drizzle of syrup from the bottom of the pan.
See details


CRACKER BARREL BUTTERMILK PANCAKES RECIPE - FOOD.COM
Update: I have double checked the baking soda amount and it is indeed 2 tsp. Hope this helps avoid any confusion. *** I absolutely adore the pancakes served at Cracker Barrel, especially their pecan pancakes. This recipe comes from the Cracker Barrel Cookbook. In my experience, you need to make sure that your cooking surface is well greased or you get leathery pancakes.
From food.com
Reviews 4.5
Total Time 20 minutes
Calories 324.4 per serving
  • Serve with butter and real maple syrup.
See details


PECAN PIE SCONES - PUREWOW
From purewow.com
Reviews 2.9
Total Time 1 hours
Calories 731 calories per serving
  • 1. Preheat the oven to 425�F. Line a baking sheet with parchment paper. 2. Make the Pie Crust: Roll out the pie crust on a lightly floured surface to � inch thick. Transfer to the baking sheet, brush evenly with egg wash and sprinkle generously with turbinado sugar. 3. Dock the pastry all over with a fork. Place another piece of parchment on top of the dough, then place a second baking sheet on top of the parchment.Bake until the pastry is evenly golden brown (you can lift the baking sheet to check as needed), 15 to 17 minutes. Cool completely. 4. Make the Caramel Filling: In a small pot, heat the brown sugar, cream, butter and salt over medium-low heat. Bring to a simmer and cook, stirring constantly, until the mixture thickens, about 3 minutes. Cool to room temperature. 5. Make the Scones: Line the baking sheet with a fresh piece of parchment. In a large bowl, whisk together the flour, brown sugar, baking powder and salt. Add the butter and toss so that each cube is coated well with flour. 6. Using your fingers or a pastry cutter, cut the butter into the flour until it's about the size of peas. Add the cream and vanilla, and mix to combine. Crumble the pie crust over the dough along with the pecans. Mix gently to combine. 7. Divide the dough into two even pieces. On a lightly floured surface, pat half the dough into a circle about � inch thick. Spread the cooled caramel sauce onto the center of the dough, leaving about � inch uncovered all the way around. 8. Pat out the second piece of dough to � inch thick and gently place on top of the caramel sauce. Press around the edge to seal. Chill for 15 minutes. 9. Cut the dough into 8 even triangles and transfer to the prepared baking sheet. Brush the surface of each scone with cream and garnish with turbinado sugar. Bake until the scones are evenly golden brown and appear set on the surface, 17 to 20 minutes. Cool at least 12 minutes before serving.
See details


JAPANESE SOUFFLé PANCAKES RECIPE - NYT COOKING
Japanese soufflé pancakes start with the same ingredients as American varieties — namely, eggs, flour and milk — but they tower above traditional diner versions thanks to the addition of extra egg whites. A meringue mixture is beaten to stiff peaks, then folded into the batter, which cooks directly in metal pastry rings to help the pancakes attain their distinctive height. The key is to cook the batter at a very low temperature. If your stove has a small burner, or an especially low heat setting, use it here to create these custardy pancakes, worthy of breakfast, an afternoon snack or even dessert.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Calories 95 per serving
  • Top pancakes with a pat of butter and drizzle with maple syrup; serve immediately. Serve with any combination of confectioners’ sugar, whipped cream and berries, if desired.
See details


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1. Melt the butter in a medium skillet. Add the pecans and 1 teaspoon of salt. Cook over medium-low heat until pecans are toasted and golden, stirring frequently, about 6 to 8 minutes. Remove from the heat, strain and reserve the pecans, allowing them to chill. The butter can be used for another use – delicious over pancakes …
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