Recipes

Maple-Stuffed Pancakes

The winning combination of maple butter and pecans creates a succulent pancake dish. Your guests will flip over these flapjacks. We’re willing to bet on it. It’s breakfast that takes the cake.
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Course Breakfast
Cuisine Continental

Servings 10 servings
Calories 14563.74 kcal

Ingredients

  

  • 5 tablespoon(s) maple-flavored butter
  • 1/2 cup(s) pecans, toasted and chopped
  • 1 pinch(es) salt
  • 3/4 teaspoon(s) salt
  • 1 3/4 cup(s) all-purpose flour
  • 3/4 teaspoon(s) baking soda
  • 1 teaspoon(s) baking powder
  • 1 1/2 tablespoon(s) granulated sugar
  • 1 3/4 teaspoon(s) ground cinnamon
  • 1/2 teaspoon(s) freshly grated nutmeg
  • 1/4 teaspoon(s) allspice
  • 3 egg yolks, lightly whisked
  • 1 333/1000 cup(s) buttermilk
  • 1/2 cup(s) sour cream
  • 5 egg whites, beaten to stiff peaks
  • 5 tablespoon(s) unsalted butter, melted
  • 1 tablespoon(s) confectioners’ sugar

Instructions

 

  • In a small bowl, stir together the maple butter, pecans and a pinch of salt.
  • Set the filling aside.
  • In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar, 1 1/2 tbs of the cinnamon, the nutmeg, allspice and the 3/4 tbs salt.
  • In another bowl, whisk together the egg yolks, buttermilk and sour cream.
  • Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy.
  • Using a rubber spatula, gently stir the egg whites into the batter in two additions.
  • Heat a filled-pancake pan over medium heat.
  • Put 1/2 tbs butter in each well, add 1 tbsp batter and cook for 2 minutes.
  • Spoon 1 tbs maple filling into the center of each pancake and top with 1 tbsp batter.
  • Cook until the bottoms are golden brown and crispy, about 2 minutes.
  • Using 2 skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more.
  • Transfer the pancakes to a plate.
  • Repeat with the remaining batter.
  • In a small bowl, stir together the confectioners sugar and the remaining 1/4 tbs cinnamon and sprinkle on the pancakes.
  • Ready in 35 min.

Nutrition

Calories: 14563.74kcalCarbohydrates: 1444.83gProtein: 73.3gFat: 972.64gSaturated Fat: 604.57gCholesterol: 3066.46mgSodium: 5851.43mgFiber: 10.39gSugar: 844.71g

Keyword Butter, Cinnamon, Eggs
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