BUTTER PECAN CRUMBLE PANCAKES WITH CINNAMON MAPLE

Butter Pecan Crumble Pancakes with Cinnamon Maple image

Provided by Annacia * @Annacia

Number Of Ingredients 23

- cinnamon maple butter:
1 cup(s) butter, room temperature
1/4 cup(s) maple syrup
1 teaspoon(s) ground cinnamon
- pecan crumble topping:
1/3 cup(s) all-purpose flour
1/3 cup(s) brown sugar
4 tablespoon(s) cinnamon maple butter
1/3 cup(s) chopped pecans
- butter pecan pacakes:
1 cup(s) all-purpose flour
1/8 cup(s) brown sugar
1/2 teaspoon(s) baking powder
1/4 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1/4 teaspoon(s) cinnamon
1/8 teaspoon(s) nutmeg
1/8 teaspoon(s) ground cloves
1 - egg
3/4 cup(s) buttermilk
1/4 cup(s) cinnamon maple butter, melted and cooled
1/2 teaspoon(s) vanilla (or use vanilla bean paste)
1/2 cup(s) chopped pecans

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.