Maple Pecan Dessert Pancake
This lovely dessert of buttery pecans cooked in a skillet with maple-sweetened egg batter can be served warm or chilled, and has a very different personality depending on which way you go.
Ingredients
- 1 cup pecan pieces, divided
- 4 large Eggs
- 1/3 cup milk, whole
- 1/4 cup pure maple syrup
- 1/4 cup light brown sugar
- 1/4 teaspoon ground cinnamon
- 1 pinch salt
- 1 tablespoon butter, unsalted
- 1 teaspoon confectioners sugar
Nutrition Information
Serving size: 1 wedge
Calories: 210
Carbohydrate: 17g (6%)
Protein: 5g (10%)
Total Fat: 15g (23%)
Saturated Fat: 3g (15%)
Cholesterol: 100mg (33%)
Sodium: 70mg (3%)
Dietary Fiber: 1g (4%)
Calcium: 4%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Preheat oven to 400 F. In small bowl of food processor, process 1/2 cup pecans until finely ground. Transfer to bowl. In processor, pulse remaining pecans to coarsely chop.
In medium bowl, whisk eggs, milk, maple syrup, brown sugar, cinnamon and salt. Stir in finely ground and coarsely chopped pecans.
In 10-inch ovenproof skillet over medium-low heat, heat butter. Add batter to pan. Cook without stirring until edges begin to set, 5 minutes, then transfer to oven and bake until completely set and golden brown, 10 minutes. Pancake will puff up in oven then fall into place as it cools.
Allow to cool in pan 10 minutes then sprinkle with confectioners’ sugar and cut into eight wedges. Serve warm or chilled.
Recipe Review (1)
Absolutely! I’ve combined whole wheat flour and almond flour. The almond flour makes for a very moist and delicate pancake.