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1/4 Photos of Banana and Pecan Pancakes With Maple Butter
I found this recipe at Food Network. It's a Tyler Florence recipe. My family really liked these pancakes and thought they were so good. This recipe easily cuts in half. When I made these the first time I used buttermilk and this last time I was out but had heavy cream that needed to be used up so used that without a problem. I used one whole egg and 2 yolks when I cut the recipe in half as I needed to use up my yolks. I've used sugar in the past but recently I subbed Splenda sugar blend. The first time I made these pancakes I used finely chopped walnuts instead of pecans and the next time I used pecans. My family perfers the pancakes made with walnuts. This last batch of pancakes I made that I cut in half I added a scoop of protein powder with no problems. As for the Maple Butter I've never been able to get the honey to mix in completely. The first time I made the Maple Butter I cut the recipe in half, melted the butter, then added my maple syrup and honey mixed them together then I placed it in the freezer for the time it took me to make my pancakes and it turned out great as I never melted the butter. The next time I made the but I again cut the recipe in half and melted my butter, but this time I used sugar free Log Cabin syrup, and Imitation honey. Either way this butter tastes great! Note: the honey does tend to separate from the butter even as it sits in the refrigerator so it needs to be mixed before using. I plan to try to whip all the butter mix together next time with my hand mixer to see if this helps.
Units: US | Metric
Serving Size: 1 (294 g)
Servings Per Recipe: 6