BUTTER PECAN SYRUP
My family loves butter pecan anything, and this recipe is perfect over vanilla ice cream, cake or waffles. It's a special treat my family enjoys. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Desserts
Time 3h10m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a 1-1/2-qt. slow cooker, mix brown sugar, cornstarch and salt. Whisk in water. Cover and cook on high until thickened and bubbly, 3 to 3-1/2 hours, stirring every 30 minutes. Whisk in butter until melted. Stir in pecans and vanilla. Serve with ice cream.
Nutrition Facts : Calories 251 calories, Fat 15g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 87mg sodium, Carbohydrate 30g carbohydrate (27g sugars, Fiber 1g fiber), Protein 1g protein.
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.
BUTTER PECAN SYRUP
Butter pecan syrup on pancakes! Just yummy!
Provided by Amy H.
Categories Other Sauces
Time 10m
Number Of Ingredients 5
Steps:
- 1. Combine all ingredients in a heavy saucepan; mix well. Bring to a boil over medium heat, stirring constantly.
- 2. Reduce heat to low; cook 5 minutes, stirring occasionally. Let cool; store in an airtight container in refrigerator.
- 3. Serve warm or at room temperature over pancakes or waffles.
BUTTER PECAN SYRUP
Categories Nut
Number Of Ingredients 5
Steps:
- In a small saucepan, boil the water and add the sugar. Stir the mixture until sugar until it dissolves.
- Add pecans and stir. Reduce the heat and simmer for 5 minutes without stirring.
- Add the butter pecan extract or maple flavoring and the butter and stir until well mixed.
- Let syrup cool a bit, and serve it warm or cooled with pancakes, waffles, French toast, ice cream or anything else that would benefit from its fabulous flavor.
- Store in the fridge for up to two weeks.
BUCKWHEAT PANCAKES WITH BUTTER-PECAN SYRUP
These syrup topped wholesome pancakes can be on the table in 25 minutes!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 5
Number Of Ingredients 12
Steps:
- In 1-quart saucepan, melt butter over medium heat. Cook pecans in butter, stirring frequently, until browned. Stir in syrup; heat until hot. Remove from heat; keep warm.
- Heat griddle to 375°F or heat 12-inch skillet over medium heat. Grease with canola oil if necessary (or spray with cooking spray before heating).
- In medium bowl, beat egg with egg beater or wire whisk until fluffy. Beat in remaining pancake ingredients except bran just until smooth. For each pancake, pour about 3 tablespoons batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Sprinkle each pancake with 1 teaspoon bran. Turn; cook other sides until golden brown.
- Top each serving (2 pancakes) with about 2 tablespoons syrup.
Nutrition Facts : Calories 340, Carbohydrate 48 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 17 g, TransFat 0 g
CORN BREAD PANCAKES WITH BUTTER-PECAN SYRUP
Enjoy these delicious cornbread pancakes topped with butter and pecan syrup - ready in just 30 minutes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- In 1-quart saucepan, melt butter over medium heat. Add pecans; cook, stirring frequently, until browned. Stir in syrup; heat until hot. Remove from heat.
- Heat griddle or skillet over medium-high heat or to 375°F. If necessary, brush griddle with vegetable oil before batter for pancakes is added (or spray with cooking spray before heating).
- In large bowl, mix flour, cornmeal, sugar, baking powder and salt. Stir in milk, oil and egg just until blended.
- For each pancake, pour about 1/4 cup batter from cup or pitcher onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other sides 2 to 3 minutes longer or until golden browned. Serve with syrup.
Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 35 mg, Fat 3, Fiber 2 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 20 g, TransFat 0 g
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