Serves 8
45 min
Buttermilk Pancakes with Butter Pecan Cream
Recipe GLPRb5b6e22ad81fde
Fluffy buttermilk pancakes layered with a whipped butter pecan cream and topped with toasted pecans and maple syrup. These breakfast pancakes are made from scratch with separated eggs for extra lightness and are finished with a simple but indulgent butter pecan flavored whipped cream.
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Ingredients
1 cup all-purpose flour
2 tsp granulated sugar
½ tsp salt
½ tsp baking powder
¼ tsp baking soda
1 cup buttermilk
1 egg, separated
2 Tbsp unsalted butter, melted
½ cup heavy cream
3 Tbsp International Delight Southern Butter Pecan creamer
½ cup pecan halves
Canola or vegetable oil, for brushing griddle
Maple syrup, for serving
Directions
Preheat your oven to 350°F. Spread the pecan halves on a parchment-lined baking sheet and toast for 5 to 6 minutes until fragrant and lightly golden. Remove from the oven and let cool completely.
In a small bowl, combine the heavy cream and butter pecan creamer. Using an electric mixer on high speed, whip until the mixture increases in volume and forms loose peaks. Transfer to the refrigerator until ready to serve.
In a medium bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until evenly combined. Set aside.
In a small bowl, whisk the buttermilk and egg white together until well combined. In another small bowl, whisk the egg yolk with the melted butter. Pour the yolk mixture into the buttermilk mixture and stir until fully blended.
Add the wet ingredients to the dry ingredients and gently stir until just combined. Do not overmix; small lumps are acceptable.
Heat a large griddle or skillet over medium heat. Lightly brush the cooking surface with canola or vegetable oil.
Once the griddle is hot, add about ¼ cup of batter per pancake. Cook until bubbles form on the surface and the edges appear set, approximately 1 to 2 minutes.
Carefully flip each pancake and continue cooking until the bottom is golden brown, approximately 1 to 2 minutes more. Transfer to a plate and keep warm.
Re-oil the griddle lightly and repeat with the remaining batter until all pancakes are cooked.
To assemble, stack several pancakes on a serving plate, placing a few tablespoons of the chilled butter pecan cream between each layer. Top the stack with toasted pecans and serve with warm maple syrup.
