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Pecan Pumpkin filled Pancakes Recipe

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This recipe for Pecan Pumpkin filled Pancakes is from Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 oz. cream cheese
1 cup pecan pumpkin butter
2 cups all-purpose flour
2 tbs. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs, separated
2 cups buttermilk
4 tbs. (1/2 stick) melted unsalted butter, plus more for cooking
Directions:
Directions:
Beat cream cheese on medium speed 30 seconds. Add pecan pumpkin butter; beat 45 seconds. Transfer to bowl; refrigerate. In bowl, whisk flour, sugar, baking powder, baking soda, and salt. In small bowl, whisk egg yolks; whisk in buttermilk and 4 tbs. butter. Whisk yolk mixture into flour mixture until well combined. Beat egg whites on high speed 1-2 minutes. Fold whites into batter in 2 additions. In filled-pancake pan over medium-low heat, heat 1/2 tsp. butter in each well. Pour batter into wells and cook and fill pancakes as directed at right*. After pancakes are filled, continue cooking until evenly golden brown on all sides, turning them over if needed, 2-3 minutes more. Repeat with remaining batter and filling.

*As directed on the "right":
Pour heaping 1 tbs. batter into each well; cook until undersides begin to set, about 1 minute. Using 2 wooden skewers, tilt each pancake at an angle on one edge, allowing some of batter to flow out. Put 1 tsp. filling inside, on top of uncooked batter. Cook 30-60 seconds. Tilt pancakes again, allowing remaining uncooked batter to flow out and enclose filling in center.
Number Of Servings:
Number Of Servings:
35

 

 

 

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