Maple Butter For Neils Pancakes Recipes

Steps:

• In a medium bowl, mix together the butter, brown sugar, maple syrup and pumpkin pie spice until well blended. Chill in the refrigerator, for about 30 minutes. Form into a roll using waxed paper and store wrapped. It can be frozen for later at this point if desired.

Steps:

• Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
• Whisk buttermilk, eggs, maple syrup, and butter together in another bowl. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
• Heat a large skillet over medium heat and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet and cook until bubbles appear on the surface, 3 to 4 minutes. Flip with a spatula and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Steps:

• Sift flour, baking powder, sugar, and salt into a large bowl.
• In medium bowl, whisk together yolks, milk, melted butter, and vanilla until combined. Whisk yolk mixture into flour mixture until just combined; batter will be slightly lumpy.
• Place egg white in the bowl of an electric mixer fitted with the whisk attachment, or whisk by hand, until medium peaks form. Gently mix half the egg whites into batter with a rubber spatula. Gently fold in remaining whites. The egg whites should not be fully incorporated into the batter.
• Heat a griddle until hot, about 350 to 375 degrees. Add remaining unmelted butter to hot griddle. Add 1/4 cup pancake batter and let set. Sprinkle 1 tablespoon blueberries or sliced bananas and 1 teaspoon chopped walnuts, if using, over pancakes. When bubbles begin to form, lift pancake; if golden brown, turn. Cook until golden brown on remaining side.
• Transfer cooked pancake to a plate and keep warm. Repeat process with remaining batter, fruit, and nuts. Garnish with confectioners' sugar for blueberry pancakes and cinnamon sugar for banana-walnut. Serve warm with maple butter.

Steps:

• PANCAKES: In a large bowl, mix Flour, Baking Powder, Baking Soda, Sugar and Salt. Set aside.
• Separate egg yolks from egg whites.
• Beat egg whites and cream of tartar on high speed until high speaks form, set aside.
• Beat milk, egg yolks, vanilla, and melted butter together at slow speed until mixed.
• Add Milk mixture to Flour mixture slowly while beating at a medium speed until completely blended.
• Add 1/3 of the egg whites to the batter and mix together. Fold in (using a spoon of spatula) the rest of the egg whites carefully, do not over mix!
• Grease your skilett or griddle with your preference of non-stick spray or butter and set to medium temperature (or 350 degrees).
• Drop about 1/3 cup of batter on pan for each pancake and cook on that side until you see a few bubbles on the surface of the batter.
• Flip your pancakes and cook for about another 1-2 minutes.
• SYRUP: Place Maple syrup in a microwave safe container, add butter and heat in microwave for 30-45 seconds until butter is melted. Mix with spoon and serve over pancakes.

Steps:

• Measure and sift all the dry ingredients into a large (preferably stainless steel) mixing bowl: flour, baking powder, sugar, salt.
• In another bowl, whisk together the yolks, milk, melted butter, and vanilla until combined.
• Whisk the wet mixture into the dry mixture (should be slightly lumpy, yet combined to form a batter).
• Whip the egg whites in a medium mixing bowl until they reach medium peaks (soft in the middle); don't overwhip the egg whites.
• Gently mix half of the whipped whites into the batter with a large rubber spatula.
• Then gently fold the remaining half into the batter.
• This batter should be slightly lumpy and have large parts of egg whites not fully incorporated.
• Heat a griddle to 350-375°; grease the hot griddle with 2 teaspoons butter.
• Drop approximately 1/4 cup pancake batter on the griddle and cook to set.
• Add 1 tablespoon blueberries or sliced bananas and 1 teaspoon walnuts before turning the pancakes (never add the fruit to the mix; always add the fruit to the pancakes once they are on the griddle).
• When you see bubbles start to form on top, lift the pancake halfway up to see if it is golden brown and crispy on the edges; if ready, flip the pancake.
• When the pancake is golden brown on both sides, remove with a spatula.
• Repeat with the remaining batter and filling, cooking several pancakes at a time.
• Garnish with powdered sugar for the blueberry pancakes, cinnamon sugar for the banana-walnut.
• Can serve with warm maple butter or syrup.

Steps:

• In a small bowl, combine the flour, baking powder and salt. In another bowl, combine the egg, milk, oil and syrup; stir into dry ingredients just until blended. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown (pancakes will be thin). Serve with additional syrup.