Pecan Sauce For Pancakes Recipes

Steps:

• Heat water in a saucepan over medium-low heat; cook and stir white sugar into hot water until dissolved, about 5 minutes. Stir brown sugar and salt into the sugar mixture until dissolved; stir in butter.
• Whisk eggs and vanilla together in a bowl until smooth; stir 2 to 3 tablespoons hot sugar mixture into eggs, 1 tablespoon at a time, to slowly bring eggs up to temperature without cooking them. Slowly stir egg mixture into saucepan of sugar mixture. Fold in pecans.
• Increase temperature to medium heat; cook and stir mixture until thickened and bubbling, about 5 minutes. Reduce heat to low before serving.

Steps:

• For the sauce: Heat the butter over medium heat in a small saucepan until the milk solids begin to brown and butter smells toasted, about 6 minutes; remove from heat. Pour 6 tablespoons of the butter into a bowl and set aside. To the remaining 2 tablespoons browned butter left in the pan, whisk in the sugar, cornstarch and salt until it forms a thick paste. Add the milk, bourbon and vanilla, whisking until smooth. Return the saucepan to medium heat and cook, stirring often, until the mixture comes to a boil and thickens to the consistency of loose pudding, about 3 minutes. Transfer the sauce to a serving bowl; keep warm.
• For the pancake: Toast the pecans in a large skillet over medium heat until they smell nutty, about 4 minutes. Transfer the pecans to a cutting board to cool for 5 minutes. Roughly chop enough pecans to measure 1/2 cup and reserve for garnish. Finely chop the remaining pecans (you should have about 1 cup) and reserve for the pancake batter.
• Whisk the all-purpose and buckwheat flours, the cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a large bowl. Add the 1 cup finely chopped pecans and whisk again to evenly coat. Whisk the reserved 6 tablespoons browned butter, the milk, vanilla and eggs together in another bowl. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated and form a thick batter (it's okay if there are some lumps). Let the batter rest for 5 minutes.
• Heat a 12-inch nonstick skillet over medium heat for 5 minutes. Pour all the batter into the skillet, smoothing the top. Cook until bubbles break on the surface of the pancake, and the underside is golden brown, about 6 minutes (reduce heat if pancake is browning too quickly). To flip the pancake neatly, use a spatula to lift the edge of one side of the pancake and carefully slide it, batter side up, onto a large plate. Invert the skillet over the plate then use kitchen towels or oven mitts to carefully invert the plate and skillet together, allowing the pancake to fall back into the pan, cooked side up. Return the skillet to the heat and cook until the second side is golden brown and the pancake is completely cooked through in the middle, about 6 minutes more. Transfer the pancake to a rack and let cool for 5 minutes.
• Using a serrated knife, cut the pancake into 8 wedges, placing 2 wedges on each plate. Dust heavily with confectioners' sugar, drizzle with the brown butter sauce and top with reserved roughly chopped pecans.

Steps:

• Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.

Steps:

• Combine light corn syrup, heavy cream, and brown sugar in a saucepan over medium heat. Cook and stir until sugar is dissolved and syrup is warmed through, about 5 minutes.

Steps:

• Preheat oven to 225 degrees. In a large mixing bowl, whisk together flour, granulated sugar, cocoa, baking powder, and salt. In another bowl, whisk together milk, egg, melted butter, and vanilla; pour over flour mixture, whisking to combine. Fold in chocolate chips and pecans; let batter stand until slightly thickened, 5 to 10 minutes.
• In a large nonstick skillet, heat 1 tablespoon oil over medium heat until a water droplet sizzles; swirl to coat bottom of pan with oil. Reduce heat to medium-low. Spoon four small mounds (1 heaping tablespoon each) of batter into skillet. Cook until bubbles appear in center, 3 to 4 minutes. With a thin spatula, flip pancakes; continue cooking until set, 3 to 4 minutes more.
• Transfer to a baking sheet; cover loosely with foil; place in oven to keep warm. Repeat with remaining oil and batter in three more batches (adjust heat as necessary to avoid overbrowning).
• Stack 4 pancakes on each plate, sprinkling each layer with confectioners' sugar, if desired. Serve immediately, drizzled with hot fudge sauce, if desired.

Steps:

• For the Banana-Pecan Syrup:
• Melt the butter in a medium skillet over medium heat. Add the nuts and saute for about 1 minute, or until fragrant. Add the bananas and cook, stirring, for about 2 minutes. Add the syrup and cook for about 1 to 2 minutes, or until the syrup is hot and slightly thickened. Remove from the heat and set aside in a warm place.
• For the Ricotta Pancakes:
• Sift the flour, baking powder, baking soda, sugar, and salt together onto waxed paper or a plate. Beat the egg whites in a medium bowl with an electric mixer or whisk until stiff but not dry. Beat the egg yolks, milk, and ricotta together in a large bowl until well blended and smooth. Add the dry ingredients and mix gently with a large spoon. Stir a spoonful of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula.
• Warm a serving platter in a 200 degree F oven.
• Heat a nonstick flat griddle or large nonstick skillet over medium high heat until hot. Grease with butter or vegetable oil. Pour 1/4 to 1/3 cup batter per pancake onto the pan and cook for about 2 minutes, or until bubbles form on the surface, then flip the pancakes over using a large wide spatula. Cook on the other side for 2 minutes, or until golden brown. Transfer the pancakes to the warm platter.
• Serve immediately or hold in the oven while you cook the rest of the pancakes. Serve the pancakes on heated plates topped with the syrup.

Steps:

• Mix all ingredients together. Pour 4 ounces of mix on grill. Grill on each side to your liking. Top each pancake with some pecans. Mix syrup with some pecans and serve.

Steps:

• Boil syrup till a small amount forms a soft ball in cold water (236°).
• Remove from heat and add butter and salt, stirring till butter is melted.
• Cool.
• Add cream and pecans, and then serve on your pancakes.

Steps:

• Caramel Pecan Sauce: In a small non-stick saucepan, melt caramel pieces gently with the cream, stirring occasionally until smooth and blended.
• Add pecans and flaked coconut (and rum or brandy if desired), stir to combine with sauce, then remove from heat.
• Serve warm over pancakes.
• Can be prepared the night before, then heated in the microwave until warm.
• Ricotta Cream: Place ricotta cheese, confectioners sugar, orange juice and orange zest in a bowl.
• Beat with a whisk until well combined.
• Refrigerate until ready to serve.
• Can be prepared the night before.
• Fluffy Banana Pancakes: Sift the flour, baking powder, bicarbonate of soda and salt into a bowl.
• Place buttermilk in a 2-cup glass-measuring cup and add butter.
• Microwave on high for 2 minutes, until butter melts.
• Lightly beat yolks, then combine with the buttermilk and butter mixture, whisking to incorporate.
• Then add vanilla essence and caster sugar (superfine sugar) and stir until sugar is dissolved.
• Add buttermilk mixture to the flour, and whisk together until batter becomes thick and smooth.
• Batter can be prepared to this stage, the night before.
• Beat egg whites in a clean dry bowl until stiff.
• Fold whites carefully into batter until evenly mixed (and the sliced bananas can be added at this stage, too, if you wish - otherwise, see step 20).
• Heat a 6-inch diameter fry pan or skillet and brush lightly with melted butter, or spray with vegetable oil.
• For each pancake, pour 1/2 to 3/4 cup batter into pan, and swirl around quickly to distribute evenly over bottom of pan.
• Cook until bubbles begin to appear on the surface, then lay some banana slices over the top.
• When pancakes are lightly browned on the bottom (about two minutes), flip over and cook other side.
• When cooked through, transfer pancake to a baking tray and keep warm in a low oven while you cook the rest of the batter (Each pancake should take about two minutes per side).
• To serve, drizzle warm caramel pecan sauce over each pancake, and top with a generous dollop or two of ricotta cream.

Steps:

• To make sauce:.
• Stir cornstarch with 2 tablespoons water in a cup.
• Pour into a small, heavy-bottomed saucepan.
• Stir in pear, crystallized ginger, cinnamon, sugar, and salt.
• Cover and simmer for five minutes or until pear is tender and pulpy.
• Remove from heat.
• Stir in lemon juice.
• Set sauce aside.
• To make pancakes:.
• Stir together milk, melted butter, and egg in a small bowl.
• Stir together flour, baking powder, sugar, and salt in a larger bowl.
• Pour in milk mixture.
• Mix just to combine ingredients.
• Don't beat.
• Stir in pear and pecans.
• Coat a griddle or large heavy-bottomed skillet with oil.
• Heat over medium heat for thirty seconds.
• Add batter by 1/4 cup measure.
• Cook pancakes until bubbles form on surface and edges are browned.
• Flip over and cook second side until golden brown.
• Drizzle ginger and pear sauce over pancakes and serve warm.
• Enjoy!

Steps:

• In a bowl, combine flour, brown sugar, baking powder, salt and cinnamon. Stir in milk, egg yolks and vanilla. Add apples and pecans. Beat egg whites until stiff peaks form; fold into the batter. Pour batter by 1/4 cupfuls onto a hot greased griddle or skillet. Turn when bubbles begin to form and the edges are golden. Cook until the second side is golden.

Steps:

• Whisk flour, baking powder, sugar and salt together in a bowl. In another bowl, beat eggs and milk together, pour over the flour mixture, and stir until blended. Fold in the pecans.
• Heat regular or nonstick skillet or griddle over medium-high heat. Grease it with butter, if needed.
• Drop large spoonfuls (about 1/3 cup) of batter into skillet or onto griddle. Use back of spoon to spread it a little. Cook each pancake for 1 or 2 minutes on each side, until golden brown, and then remove from pan. Repeat with remaining batter, and then serve with butter and syrup.