Prep 15 mins
Cook 20 mins
Maple butter, made by cooking and whipping pure maple syrup to a velvety consistency, is combined with chopped pecans to form a luscious filling for these pancakes. Add only the amount of filling specified in the recipe so it remains neatly contained inside the pancakes. Recipe Source: Williams Sonoma
- 5 tablespoons maple-flavored butter
- 1⁄2 cup pecans, toasted and chopped
- 1 pinch salt, plus
- 3⁄4 teaspoon salt
- 1 3⁄4 cups all-purpose flour
- 3⁄4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1⁄2 tablespoons granulated sugar
- 1 3⁄4 teaspoons ground cinnamon
- 1⁄2 teaspoon freshly grated nutmeg
- 1⁄4 teaspoon allspice
- 3 egg yolks, lightly whisked
- 1 1⁄3 cups buttermilk
- 1⁄2 cup sour cream
- 5 egg whites, beaten to stiff peaks
- 5 tablespoons unsalted butter, melted
- 1 tablespoon confectioners' sugar
- 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 teaspoons of the cinnamon, the nutmeg, allspice and the 3/4 teaspoons 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 teaspoons butter in each well, add 1 Tbs. batter and cook for 2 minutes. Spoon 1 teaspoons maple filling into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, about 2 minutes. Using 2 skewers or toothpicks, 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 teaspoons cinnamon and sprinkle on the pancakes.