Maple-Stuffed Pancakes

Maple-Stuffed Pancakes

Maple-Stuffed Pancakes
The winning combination of maple butter and pecans creates a succulent pancake dish. You're guests will flip over these flapjacks. We're willing to bet on it. It's breakfast that takes the cakes.
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At a glance
Main Ingredient:
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Course/Dish:
Makes:
30 pancakes

Ingredients
  • 5 tbsp. maple-flavored butter
  • 1/2 cup pecans, toasted and chopped
  • 1 pinch salt, plus
  • 3/4 tsp. salt
  • 1 3/4 cups all-purpose flour
  • 3/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1 1/2 tbsp. granulated sugar
  • 1 3/4 tsp. ground cinnamon
  • 1/2 tsp. freshly grated nutmeg
  • 1/4 tsp. allspice
  • 3 egg yolks, lightly whisked
  • 1 1/3 cups buttermilk
  • 1/2 cup sour cream
  • 5 egg whites, beaten to stiff peaks
  • 5 tbsp. unsalted butter, melted
  • 1 tbsp. confectioners' sugar

  • Methods/steps
    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 tsp. of the cinnamon, the nutmeg, allspice and the 3/4 tsp. 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 tsp. butter in each well, add 1 tbsp. batter and cook for 2 minutes. Spoon 1 tsp. 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 tsp. cinnamon and sprinkle on the pancakes.
    Additional Tips
    Ready in 35 min

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