Pecan Pumpkin Filled Pancakes
From lillyann 15 years agoIngredients
- 4 ounces cream cheese, at room temperature shopping list
- 1 cup pecan pumpkin butter shopping list
- 2 cups all-purpose flour shopping list
- 2 tablespoons sugar shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon baking soda shopping list
- 1 teaspoon salt shopping list
- 4 eggs, separated shopping list
- 2 cups buttermilk shopping list
- 4 tablespoons (1/2 stick) melted unsalted butter, plus more for cooking shopping list
How to make it
- 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 tablespoons 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 teaspoon 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 tablespoon 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 teaspoon 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.
The Rating
Reviewed by 3 people-
Oooooooooooo wow !!!!!!! sounds fantastic i love it
thank you very nice post
five plus
tinkminitindel in THE HEART OF THE WINE COUNTRY loved it -
OMG-I have died and gone to HEAVEN!
It's almost morning and I am getting hungry.
Thanks!
Carrie :)hoosiermom68 in Merrillville loved it -
this looks extra good
choclytcandy in Dallas loved it
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