Pecan Pie Pancakes with Peanut Butter Cream - Dallas News | myFOXdfw.com

Pecan Pie Pancakes with Peanut Butter Cream

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BUTTERMILK PANCAKES

Ingredients:

3 ½ Cups AP Flour

½ Cup Sugar

3 TBSP Baking Powder

1 tsp. Kosher Salt

3 Each Eggs

1 ½ Cups Milk

1 Cup Buttermilk

1 Cup Oil

1 tsp. Vanilla


Procedure:

1) Combine flour, sugar baking powder and salt together in a mixing bowl.

2) Combine eggs, milk, buttermilk, oil and vanilla together in a separate bowl.

3) Pour the wet ingredients into the flour mixture and stir to combine.

4) Set aside until ready to use.

5) Place a small pat of butter or oil onto a preheated pan or griddle.

6) Using a 4 oz ladle cook pancakes for about two minutes or until small bubbles form around the edges and is golden brown.

7) Flip pancakes using a spatula. Allow to finish cooking for another minute.

8) Keep warm until ready to serve.

 

PECAN PIE SYRUP

Ingredients:

2 Cups Pecan Pieces

2 Cups Maple Syrup

1 Cup Corn Syrup

1 Cup Light Brown Sugar

2 TBSP Butter

1 tsp. Vanilla

½ tsp. Kosher Salt

¼ Cup Bourbon (optional)


Procedure:

1) Melt butter in a saucepan over medium heat.

2) Place remaining ingredients into pan.

3) Simmer over medium heat for 10 minutes or until thick.

4) Keep warm until ready to serve.

 

PEANUTBUTTER CREAM

Ingredients:

2 Cups Heavy Whipping Cream

½ Cup Confectioners Sugar

½ Cup Creamy Peanut Butter

2 Chargers ISI Whip Cream Syphon


Procedure:

1) Place cream, peanut butter and sugar into a saucepan.

2) Gently warm mixture until peanut butter is dissolved.

3) Remove from heat and chill mixture.

4) Place peanut butter cream into a whip cream syphon with two chargers.

 

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