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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Pecan Pumpkin Filled Pancakes

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Pecan Pumpkin Filled Pancakes Empty Pecan Pumpkin Filled Pancakes

    Post by Lobo Fri Jan 08, 2016 11:56 pm

    Pecan Pumpkin Filled Pancakes Img78l
    Pecan Pumpkin Filled Pancakes
    Pecan Pumpkin Filled Pancakes Translucent
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    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Servings: 8
    Filled with a luscious blend of cream cheese and pecan pumpkin butter, these pancakes make a special treat for cool autumn mornings. Serve the pancakes with homemade butter.






    • 698

    Ingredients:


    • 4 oz. cream cheese, at room temperature
    • 1 cup pecan pumpkin butter
    • 2 cups all-purpose flour
    • 2 Tbs. sugar
    • 1 tsp. baking powder
    • 1 tsp. baking soda
    • 1 tsp. salt
    • 4 eggs, separated
    • 2 cups buttermilk
    • 4 Tbs. (1/2 stick) melted unsalted butter, plus more for cooking

    Related Recipes


    Directions:

    In a bowl, using a handheld mixer fitted with the beater attachment, beat the cream cheese on medium speed until softened, about 30 seconds. Add the pecan pumpkin butter and beat until smooth and well combined, about 45 seconds. Transfer the filling to a small bowl and refrigerate until ready to use.

    In a bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg yolks, then whisk in the buttermilk and the 4 Tbs. butter. Whisk the yolk mixture into the flour mixture until well combined.

    In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 1 to 2 minutes. Using a rubber spatula, gently fold the whites into the batter in 2 additions.

    Put 1/2 tsp. butter in each well of a filled-pancake pan. Set over medium-low heat and heat until the butter begins to bubble. Pour a heaping 1 Tbs. batter into each well (fill to just below the edge of the well). Cook until the undersides begin to set and turn light golden brown, about 1 minute. Using 2 wooden skewers, tilt each pancake at an angle on one edge, allowing some of the batter to flow out. Put 1 tsp. pecan pumpkin filling inside, on top of the uncooked batter, and cook for 30 seconds to 1 minute.

    Using the skewers, tilt the pancakes again, allowing the remaining uncooked batter to flow out and enclose the filling in the center. Continue cooking the pancakes until they are evenly golden brown on all sides, turning them over if needed, 2 to 3 minutes more. Repeat with the remaining batter and filling. Makes about 35.
    Williams-Sonoma Kitchen.

      Current date/time is Thu Mar 28, 2024 8:43 am