Silver Dollar Buttermilk-pecan Pancakes With Bourbon Molasses Butter And Maple Syrup

This easy and delicious recipe for Silver Dollar Buttermilk-Pecan Pancakes with Bourbon Molasses Butter is a perfect treat for breakfast or brunch. Made with simple ingredients like toasted pecans and a touch of bourbon, these pancakes are rich, fluffy, and full of flavor. Top them off with warm maple syrup and sweet molasses butter for an irresistible meal!

Ingredients Needed:

• 1 1/2 cups all-purpose flour
• 1/2 cup finely chopped toasted pecans
• 2 tablespoons granulated sugar
• 1 tablespoon light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 2 large eggs
• 1 1/2 cups, plus 3 tablespoons buttermilk
• 3 tablespoons unsalted butter, melted and cooled, plus more for the griddle
• 1/2 vanilla bean, split lengthwise and seeds scraped
• 1 teaspoon pure vanilla extract
• Bourbon Molasses Butter, to top
• Pure maple syrup, warmed
• Confectioners’ sugar, for garnish

Fresh mint sprigs, for garnish:

• Coarsely chopped toasted pecans, for garnish, optional

Bourbon Molasses Butter:

• 1/2 cup good quality bourbon, or more to taste
• 1 tablespoon sugar
• 1 cup (2 sticks) unsalted butter, slightly softened
• 3 tablespoons molasses
• Kosher salt, to taste

How To Make Silver Dollar Buttermilk-pecan Pancakes With Bourbon Molasses Butter And Maple Syrup?

1. Preheat the oven: Preheat the oven to 93°C.
2. Make the dry mix: In a medium bowl, whisk together 190g flour, 60g chopped pecans, 25g granulated sugar, 15g light brown sugar, 5g baking powder, 2g baking soda, and 4g salt.
3. Mix the wet ingredients: In a small bowl, whisk together 2 eggs, 360ml buttermilk, 45g melted butter, 5ml vanilla extract, and the seeds from 1/2 vanilla bean.
4. Combine the wet and dry: Add the egg mixture to the dry mixture and gently stir to combine. Do not overmix. Let the batter rest for 15 to 30 minutes.
5. Cook the pancakes: Heat a cast iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter sizzles, pour 30ml of batter for each pancake. Cook until bubbles appear on top and the bottom is golden brown (about 2 minutes). Flip and cook for another 1-2 minutes. Keep pancakes warm in the oven.
6. Serve: Serve 6 pancakes per person, top with Bourbon Molasses Butter, drizzle with warm maple syrup, dust with confectioners’ sugar, and garnish with fresh mint sprigs and coarsely chopped pecans if desired.

Recipe Tips:

• Let the batter rest: Allow the pancake batter to rest for 15 to 30 minutes before cooking. This helps the pancakes become fluffier.
• Don’t overmix the batter: Gently stir the wet and dry ingredients. Overmixing can make the pancakes tough instead of light and fluffy.
• Use a hot griddle or pan: Make sure your griddle or pan is hot before adding the batter. This will help the pancakes cook evenly and get a golden-brown color.
• Control the heat: Cook pancakes on medium heat. Too high, and they’ll burn; too low, and they’ll be undercooked.
• Keep pancakes warm: If making a large batch, keep the pancakes warm in a low-temperature oven at 93°C while you cook the rest.

How To Store & Reheat Leftovers?

• Refrigerate: Let the pancakes cool down to room temperature, then store them in an airtight container in the fridge for up to 3 days.
• Freeze: Wrap the pancakes tightly in plastic or foil and place them in a freezer-safe bag. Freeze for up to 1 month.
• Reheat: Lightly butter a pan, then heat the pancakes for 1-2 minutes on each side, until warm.

Nutrition Facts:

• Calories: 636 kcal
• Total Fat: 22.3 g
• Saturated Fat: 9.6 g
• Cholesterol: 222 mg
• Sodium: 169 mg
• Potassium: 354 mg
• Total Carbohydrate: 61 g
• Dietary Fiber: 2 g
• Sugars: 36 g
• Protein: 11 g

Try More Bobby Flay Recipes:

• Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans
• Bobby Flay Carrot Cake Pancakes
• Bobby Flay Buttermilk Biscuits
• Banana Bread with Vanilla Bean “Pecan Butter”

Silver Dollar Buttermilk-Pecan Pancakes with Bourbon Molasses Butter and Maple Syrup

Author: Mohamed Shili Cooking Method:Griddle Cooking Cuisine:American Courses:Breakfast Recipe Keys: S Silver Dollar Buttermilk-Pecan Pancakes with Bourbon Molasses Butter and Maple Syrup

Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesRest time: 5 minutesTotal time: 30 minutesServings:6 servingsCalories:636 kcal Best Season:Suitable throughout the year

Description

This easy and delicious recipe for Silver Dollar Buttermilk-Pecan Pancakes with Bourbon Molasses Butter is a perfect treat for breakfast or brunch. Made with simple ingredients like toasted pecans and a touch of bourbon, these pancakes are rich, fluffy, and full of flavor. Top them off with warm maple syrup and sweet molasses butter for an irresistible meal!

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup finely chopped toasted pecans
• 2 tablespoons granulated sugar
• 1 tablespoon light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 2 large eggs
• 1 1/2 cups, plus 3 tablespoons buttermilk
• 3 tablespoons unsalted butter, melted and cooled, plus more for the griddle
• 1/2 vanilla bean, split lengthwise and seeds scraped
• 1 teaspoon pure vanilla extract
• Bourbon Molasses Butter, to top
• Pure maple syrup, warmed
• Confectioners’ sugar, for garnish

Fresh mint sprigs, for garnish:

• Coarsely chopped toasted pecans, for garnish, optional

Bourbon Molasses Butter:

• 1/2 cup good quality bourbon, or more to taste
• 1 tablespoon sugar
• 1 cup (2 sticks) unsalted butter, slightly softened
• 3 tablespoons molasses
• Kosher salt, to taste

Instructions

1. Preheat the oven: Preheat the oven to 93°C.
2. Make the dry mix: In a medium bowl, whisk together 190g flour, 60g chopped pecans, 25g granulated sugar, 15g light brown sugar, 5g baking powder, 2g baking soda, and 4g salt.
3. Mix the wet ingredients: In a small bowl, whisk together 2 eggs, 360ml buttermilk, 45g melted butter, 5ml vanilla extract, and the seeds from 1/2 vanilla bean.
4. Combine the wet and dry: Add the egg mixture to the dry mixture and gently stir to combine. Do not overmix. Let the batter rest for 15 to 30 minutes.
5. Cook the pancakes: Heat a cast iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter sizzles, pour 30ml of batter for each pancake. Cook until bubbles appear on top and the bottom is golden brown (about 2 minutes). Flip and cook for another 1-2 minutes. Keep pancakes warm in the oven.
6. Serve: Serve 6 pancakes per person, top with Bourbon Molasses Butter, drizzle with warm maple syrup, dust with confectioners’ sugar, and garnish with fresh mint sprigs and coarsely chopped pecans if desired.

Notes

• Let the batter rest: Allow the pancake batter to rest for 15 to 30 minutes before cooking. This helps the pancakes become fluffier.
• Don’t overmix the batter: Gently stir the wet and dry ingredients. Overmixing can make the pancakes tough instead of light and fluffy.
• Use a hot griddle or pan: Make sure your griddle or pan is hot before adding the batter. This will help the pancakes cook evenly and get a golden-brown color.
• Control the heat: Cook pancakes on medium heat. Too high, and they’ll burn; too low, and they’ll be undercooked.
• Keep pancakes warm: If making a large batch, keep the pancakes warm in a low-temperature oven at 93°C while you cook the rest.

Keywords:Silver Dollar Buttermilk-Pecan Pancakes with Bourbon Molasses Butter and Maple Syrup