SILVER DOLLAR BUTTERMILK-PECAN PANCAKES WITH BOURBON MOLASSES BUTTER AND MAPLE SYRUP
Try Bobby Flay's perfect silver dollar buttermilk-pecan pancakes with bourbon molasses butter and maple syrup recipe from Food Network.
Provided by Bobby Flay
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 200 degrees F.
- Whisk together the flour, pecans, granulated sugar, light brown sugar, baking powder, baking soda, and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla extract and vanilla bean in a small bowl. Add the egg mixture to the dry mixture and gently mix to combine. Do not overmix. Let the batter sit at room temperature for at least 15 minutes and up to 30 minutes before using.
- Heat a cast iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until the bubbles appear on the surface and the bottom is golden brown, about 2 minutes, flip over and cook until the bottom is golden brown, 1 to 2 minutes longer. Transfer the pancakes to a platter and keep warm in a 200 degree F oven.
- Serve 6 pancakes per person, top each with some of the bourbon butter. Drizzle with warm maple syrup and dust with confectioners' sugar. Garnish with fresh mint sprigs and more toasted pecans, if desired.
- Bourbon Molasses Butter:
- Combine the bourbon and sugar in a small saucepan and cook over high heat until reduced to 3 tablespoons, remove and let cool.
- Put the butter, molasses, salt and cooled bourbon mixture in a food processor and process until smooth. Scrape into a bowl, cover with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Remove from the refrigerator about 30 minutes before using to soften.
MAPLE BUTTER-PECAN ICE CREAM
Categories Milk/Cream Ice Cream Machine Egg Dessert Freeze/Chill Kid-Friendly Pecan Summer Chill Maple Syrup Boil Gourmet Small Plates
Yield Makes 1 quart
Number Of Ingredients 8
Steps:
- Coarsely chop pecans. In a skillet melt butter over moderate heat until foam subsides. Toast pecans in butter, stirring occasionally, until golden and fragrant, about 5 minutes, and sprinkle with salt to taste. Cool pecans and chill in a sealable plastic bag. Buttered pecans may be made 3 days ahead and chilled.
- In a heavy saucepan bring cream, milk, maple syrup, and salt just to a boil, stirring occasionally. In a bowl beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170° F. Pour custard through a sieve into a clean bowl and cool. Stir in extract. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
- Freeze custard in an ice-cream maker. Transfer ice cream to a bowl and fold in chilled pecans. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
GREEN BEANS WITH MAPLE-PECAN BUTTER
Provided by Kent Rathbun
Categories Mixer Vegetable Side Sauté Thanksgiving Pecan Green Bean Fall Maple Syrup Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Cook beans in large pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes. Using large slotted spoon, transfer beans to colander set in bowl of ice and cold water to stop cooking, then drain well. Return water to boil and repeat with remaining beans.
- In small heavy skillet over moderate heat, heat 1 teaspoon oil until hot but not smoking. Add pecans and toast, stirring constantly, until light brown and fragrant, about 3 to 4 minutes. Remove from heat and set aside.
- In electric mixer fitted with paddle attachment, whip butter until smooth, about 1 to 2 minutes. Add maple syrup and pecans, stirring by hand to incorporate. Set aside.
- In 10-inch skillet over moderately high heat, heat 2 tablespoons canola oil until hot but not smoking. Add half green beans and sauté until hot, about 3 to 5 minutes. Transfer to large bowl and repeat with remaining beans and oil. Add maple-pecan butter and toss to combine. Sprinkle with salt and pepper and serve immediately.
SWEDISH BUTTER STRIPS OR MAPLE PECAN STRIPS (COOKIES)
Make and share this Swedish Butter Strips or Maple Pecan Strips (Cookies) recipe from Food.com.
Provided by littleturtle
Categories Bar Cookie
Time 40m
Yield 48 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (360° at high altitude).
- In a mixing bowl, cream together butter, sugar, egg, vanilla, and salt; blend in remaining ingredients.
- Divide dough into 4 equal parts, and shape into 12" rolls.
- Place 3" apart on ungreased cookie sheets, and flatten with a floured fork to 1/4" high.
- Bake for 15-20 minutes or until delicately browned (golden) at the edges.
- Cool for a few minutes and cut with a sharp knife into 1" diagonals.
Nutrition Facts : Calories 73.2, Fat 4.4, SaturatedFat 2.2, Cholesterol 12, Sodium 46.4, Carbohydrate 8, Fiber 0.3, Sugar 3.8, Protein 0.9
BUTTER PECAN CRUMBLE PANCAKES WITH HOMEMADE CINNAMON MAPLE BUTTE
Make and share this Butter Pecan Crumble Pancakes With Homemade Cinnamon Maple Butte recipe from Food.com.
Provided by Annacia
Categories Breakfast
Time 33m
Yield 6-8 pancakes
Number Of Ingredients 20
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.
Nutrition Facts : Calories 738, Fat 58.3, SaturatedFat 30.6, Cholesterol 154.3, Sodium 696.4, Carbohydrate 50.9, Fiber 2.5, Sugar 26.5, Protein 6.8
MAPLE-BUTTER PECAN SHAKE
I found this recipe in the Miami Herald. I'm posting this to Zaar because I don't want to lose it. I haven't made it yet, but will do soon. This one sounds to good to pass up! Enjoy!
Provided by SassiFras
Categories Shakes
Time 7m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Place milk, pecans, and maple syrup in a blender and blend to break down the pecans and mix thoroughly, about 30 seconds.
- Add the ice cream and pulse several times to begin breaking it up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades.
- Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds.
- Pour into a chilled glass or glasses, and serve at once.
Nutrition Facts : Calories 303.2, Fat 21.6, SaturatedFat 2.8, Cholesterol 6.1, Sodium 27.1, Carbohydrate 26.7, Fiber 2.6, Sugar 22.1, Protein 4.5
BANANA AND PECAN PANCAKES WITH MAPLE BUTTER (TYLER'S ULTIMATE)
Number Of Ingredients 14
Steps:
- Preheat the oven to 200 degrees F. In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note* Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest. To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans. *Cook's note: The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle
MAPLE PECAN BUTTER
Use on sweet potatoes, roasted pumpkin or roasted winter squash. Can keep refrigerated for 1 week or frozen for up to 2 months. Slice off pieces as you need it. Perfect to make ahead to make your autumn cooking easier! From Fine Cooking. nt
Provided by PalatablePastime
Categories Low Protein
Time 15m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Sauté shallots in one tablespoon of the butter until caramelized and almost crisp, and allow to cool.
- Fold all ingredients together and chill.
- When almost firm, place flavored butter onto wax paper and roll into a log.
- Seal in plastic wrap and refrigerate or freeze until needed (can cut off portions of the roll and keep the rest frozen).
- Let butter soften before using for best flavor.
SOUR-CREAM PANCAKES WITH MAPLE-PECAN BUTTER
Sour cream in the batter is the secret to making these pancakes super moist and tender. And the tangy flavor is the perfect contrast to the sweet, rich Maple-Pecan Butter topping.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preheat oven to 175 degrees F. Place a sheet pan in oven. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk together sour cream, milk, melted butter, and eggs. Add wet ingredients to dry ingredients and whisk until just combined. Batter should have small- to medium-size lumps.
- In a large skillet over medium-low heat, melt butter to coat pan. Working in batches, pour about 1/3 cup batter per pancake onto skillet, spacing each pancake about 2 inches apart. When bubbles appear around edges and bottoms are golden brown, flip pancakes and cook until other sides are golden brown, about 4 minutes total. Transfer to sheet pan in oven and cover loosely with foil while cooking remaining pancakes. Serve warm with maple syrup and Maple-Pecan Butter.
MAPLE BUTTER PECAN ICE CREAM
Wonderful ice cream made in my Cuisinart ice cream maker, cook time is for chilling and freezing. Be sure to use good quality REAL maple syrup. The original recipe called for 1/2 cup of milk, and 2 cups of heavy cream, however, I reduced the cream and substituted fat free half and half instead with excellent results. Also a little tip when making ice cream that uses any extract, make sure you use pure extract and the imitation extracts generally have gylcol in them which acts as an antifreeze agent leaving you with runny ice cream.
Provided by icancook66
Categories Frozen Desserts
Time 6h15m
Yield 1 quart, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over moderate heat until foam subsides. Toast pecans in butter, stirring occasionally, until fragrant and golden, about 5 minutes, sprink with salt to taste. Cool pecans and chill in a sealable bag or bowl. Pecans can be made up to 3 days in advance.
- In heavy sauce pan bring cream, half and half (or milk), maple syrup and salt just to a boil over medium high heat, stirring occasionally.
- In a bowl beat yolks until smooth. Add hot cream in a very slow stream, whisking (pour slowly over yolks so as not to scramble the eggs, this is important), and pour back into pan.
- Cook custard over moderately low heat, stirring constantly, until thermometer reaches 170 degrees F. Pour custard through a sieve into a clean bowl and cool. Stir in extract, cover bowl.
- Chill custard at least 3 hours, or until cold, and up to 1 day.
- Freeze custard according to your ice cream maker directions, adding pecans during the last few minutes of the cycle. Transfer chilled ice cream to an airtight container (I put in a sealable bowl, and cut parchment paper to fit directly on top of the ice cream), freeze until harden about 2 hours.
- As you eat ice cream up, cover exposed areas with parchment to prevent freezer burn. Ice cream will keep for about 1 week.
Nutrition Facts : Calories 507.5, Fat 40.7, SaturatedFat 19.5, Cholesterol 206.4, Sodium 95.8, Carbohydrate 32.9, Fiber 1.3, Sugar 24.9, Protein 5
BANANA AND PECAN PANCAKES WITH MAPLE BUTTER
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 200 degrees F.
- In a large mixing bowl, whisk the buttermilk, eggs and vanilla together until well combined. In a separate bowl, mix together the flour, baking powder, baking soda, salt and granulated sugar. Combine the wet ingredients with the dry, and stir with a spoon to get rid of lumps. Fold in the ground pecans and most of the melted butter, and whisk until the batter is smooth.
- Heat a griddle or skillet over medium-low heat; swirl in a little melted butter to keep the pancakes from sticking. In batches, ladle the batter onto the griddle. When just set, lightly press the bananas into the batter. Continue cooking until the pancakes are golden on the bottom and small bubbles appear on the surface, about 2 minutes more. Flip and cook until golden on the reverse side, another 3 minutes. Transfer the pancakes to a warming plate in the oven while you make the rest.
- To serve: Stack the pancakes on plates, then slice the maple butter and layer it between stacks. Place in the oven for 1 1/2 minutes to melt. Dust with confectioners' sugar and sprinkle with candied pecans. Serve hot.
- In mixing bowl, mash the butter, maple syrup and honey together with a rubber spatula until well blended. Transfer to parchment or wax paper, roll in to a log, and twist the ends. Chill in the refrigerator for 30 minutes.
BUTTER PECAN CUPCAKE WITH REAL MAPLE FROSTING
I have been known to top this off with candies pecans, and with crumbled up bacon!!! SO YUMMI!
Provided by Erika Hollis @ErikaAlice
Categories Cakes
Number Of Ingredients 8
Steps:
- FOR FROSTING, Add all of your ingrediences together and beat until creamy. Pipe into a piping bag, or just frost your cupcakes. Top off with crumbled bacon, or candied pecans, or drizzle with Maple syrup...Oh so good!
- In a small heavy skillet, melt 2 tablespoons butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Set aside and let them cool
- In a large mixing bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in 2 cups reserved pecans. Fill your prepared muffing/cupcake lined pans about 3?4 the way to the top. Put into 350 degree oven for 20 - 25 minutes. Let cool and frost with the Maple frosting. ENJOY!
MAPLE-PECAN BUTTER THINS
Keeping a batch of slice-and-bake cookies in the refrigerator at all times is one of the smartest things a hostess can do. Fire up the oven, slice off as many as you need, bake them off, and you've got dessert in less than 30 minutes. Thanks to my old friend and pastry chef Jeannie Hemwattakit for lending me her recipe for these delicate, buttery cookie thins, which never last long in the refrigerator or on the cookie plate.
Yield makes about 30 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Place the pecans on an ungreased baking sheet and toast them until they turn slightly darker and fragrant, about 7 minutes; set aside. Line baking sheets with parchment paper or silicone liners, or generously grease with butter or cooking spray. Using an electric mixer fitted with the paddle attachment, beat the butter and sugar in a large bowl on medium-high speed until light and fluffy, about 4 minutes. Beat in the egg yolks and maple syrup. Add the flour, salt, and vanilla and beat on low speed until just incorporated. Stir in the toasted pecans. The dough will be soft and somewhat sticky. Divide the dough into 2 clumps. Set each on a long sheet of plastic wrap or waxed paper, shape the dough into 2 even logs, and wrap tightly. (I like the look of a square cookie, so I lightly press the logs on 4 sides to flatten.) Refrigerate the dough for at least 2 hours or overnight. If you're really in a hurry, freeze the dough for about 20 minutes, just until they retain their shape when sliced.
- When ready to bake, unwrap a log of dough and cut it into 1/8-inch-thick slices. Place them on the prepared cookie sheet and bake until they turn golden around the edges, 10 to 12 minutes.
- The cookie dough can be made and rolled into logs up to 1 month in advance and frozen, or up to 1 week in advance and refrigerated. To prepare frozen dough for baking, remove it from the freezer and set it at room temperature 1 hour before baking; or simply transfer the dough from freezer to fridge the night before baking. Refrigerated dough can be sliced and baked straight from the refrigerator. The baked cookies will keep in an airtight container for up to 3 days.
- To make rectangular cookies as pictured opposite, form the dough into 1 rectangular-shaped loaf, wrap and refrigerate as directed above, cut into slices lengthwise, and bake.
BUTTER PECAN CRUMBLE PANCAKES WITH CINNAMON MAPLE
Make the name: "Butter Pecan Crumble Pancakes With Homemade Cinnamon Maple Butter". They are delicious!
Provided by Annacia * @Annacia
Categories Pancakes
Number Of Ingredients 23
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.
MAPLE-PECAN BUTTER THINS
Make and share this Maple-Pecan Butter Thins recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h12m
Yield 30 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Place pecans on an ungreased baking sheet and toast them until they turn slightly darker and fragrant, about 7 minutes; set aside.
- Line baking sheets with parchment paper or silicone liners, or generously grease with butter or cooking spray.
- Using an electric mixer fitted with paddle attachment, beat the butter and sugar in a big bowl on med-high speed until light and fluffy, about 4 minutes.
- Beat in the egg yolks and maple syrup.
- Add the flour, salt, and vanilla and beat on low speed until just incorporated.
- Stir in the toasted pecans; the dough will be soft and somewhat sticky.
- Divide the dough into 2 clumps.
- Set each on a long sheet of plastic wrap or waxed paper, shape the dough into 2 even logs, and wrap tightly.
- Refrigerate the dough for at least 2 hours or overnight.
- If you're really in a hurry, freeze the dough for about 20 minutes, just until they retain their shape when sliced.
- When ready to bake, unwrap the log of dough and cut it into 1/8-inch thick slices; place them on the prepared cookie sheet and bake until they turn golden around the edges, 10-12 minutes.
Nutrition Facts : Calories 212.2, Fat 15.3, SaturatedFat 8.1, Cholesterol 46.5, Sodium 31.8, Carbohydrate 17.8, Fiber 0.7, Sugar 8.5, Protein 1.8
COUNTRY WAFFLES WITH MAPLE PECAN BUTTER
Make and share this Country Waffles With Maple Pecan Butter recipe from Food.com.
Provided by SouthernBell2627
Categories Breakfast
Time 35m
Yield 12 waffles
Number Of Ingredients 7
Steps:
- In medium bowl, combine butter and syrup; Heat waffle iron.
- In medium bowl, beat eggs.
- Add milk and oil; blend well.
- Add flour; mix well.
- For each waffle, pour batter into hot waffle iron.
- Bake until steaming stops and waffle is golden brown.
- Serve waffles with maple pecan butter.
Nutrition Facts : Calories 274.4, Fat 21.2, SaturatedFat 7.3, Cholesterol 59.1, Sodium 310.4, Carbohydrate 17.5, Fiber 0.8, Sugar 2.2, Protein 4.1
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