Pecan Pie Pancakes with Peanut Butter Cream - DC News FOX 5 DC WTTG

Pecan Pie Pancakes with Peanut Butter Cream

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3 ½ Cups AP Flour

½ Cup Sugar

3 TBSP Baking Powder

1 tsp. Kosher Salt

3 Each Eggs

1 ½ Cups Milk

1 Cup Buttermilk

1 Cup Oil

1 tsp. Vanilla


1) Combine flour, sugar baking powder and salt together in a mixing bowl.

2) Combine eggs, milk, buttermilk, oil and vanilla together in a separate bowl.

3) Pour the wet ingredients into the flour mixture and stir to combine.

4) Set aside until ready to use.

5) Place a small pat of butter or oil onto a preheated pan or griddle.

6) Using a 4 oz ladle cook pancakes for about two minutes or until small bubbles form around the edges and is golden brown.

7) Flip pancakes using a spatula. Allow to finish cooking for another minute.

8) Keep warm until ready to serve.




2 Cups Pecan Pieces

2 Cups Maple Syrup

1 Cup Corn Syrup

1 Cup Light Brown Sugar

2 TBSP Butter

1 tsp. Vanilla

½ tsp. Kosher Salt

¼ Cup Bourbon (optional)


1) Melt butter in a saucepan over medium heat.

2) Place remaining ingredients into pan.

3) Simmer over medium heat for 10 minutes or until thick.

4) Keep warm until ready to serve.




2 Cups Heavy Whipping Cream

½ Cup Confectioners Sugar

½ Cup Creamy Peanut Butter

2 Chargers ISI Whip Cream Syphon


1) Place cream, peanut butter and sugar into a saucepan.

2) Gently warm mixture until peanut butter is dissolved.

3) Remove from heat and chill mixture.

4) Place peanut butter cream into a whip cream syphon with two chargers.


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