Pecan Pancakes with Roasted Pepper Sauce
From chefmeow 14 years agoIngredients
- 6 tablespoons milk shopping list
- 1 egg beaten shopping list
- 1 tablespoon melted butter shopping list
- 1 medium red potato peeled and grated shopping list
- 1/2 cup finely chopped pecans shopping list
- 1/4 cup minced onion shopping list
- 2 tablespoons flour shopping list
- 3/4 teaspoon cornstarch shopping list
- 3/4 teaspoon baking powder shopping list
- 1/2 teaspoon minced garlic shopping list
- 1/8 teaspoon salt shopping list
- 1/8 teaspoon white pepper shopping list
- oil for frying pancakes shopping list
- cilantro sprigs for garnish shopping list
- roasted red pepper sauce: shopping list
- 1 small red bell pepper roasted peeled and seeded shopping list
- 1 cup fish stock shopping list
- 1/2 teaspoon minced garlic shopping list
- 1/2 teaspoon paprika shopping list
- 1/8 teaspoon salt shopping list
- 1/8 teaspoon ground cumin shopping list
- 1/8 teaspoon oregano shopping list
- 1/8 teaspoon white pepper shopping list
- 1/4 cup whipping cream shopping list
How to make it
- Put all sauce ingredients except cream in non-aluminum pan and simmer for 20 minutes.
- Add cream and simmer an additional 10 minutes then puree until smooth and keep warm.
- For pancakes mix milk, egg and melted butter in small bowl.
- Mix all remaining ingredients except oil and cilantro sprigs in medium bowl.
- Stir in milk mixture until smooth then heat a thin layer of oil in large nonstick skillet.
- Pour 1/5 of the batter into skillet to make a 4" diameter pancake then fry 3 minutes.
- Repeat to fry remaining pancakes and keep them warm.
- Serve pancakes topped with warm sauce and garnish with cilantro sprigs.
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