Friday, September 19, 2014

Fun Food Friday- Pecan Pancake Mini-Muffins

There is a lady from church, Barb, who helps me out a lot with my boys.  She runs errands with us, watches the boys if we have something, and now that Micah is going to preschool storytime at our library, she watches the twins so I don't have to try to keep them quiet at the library. :)  I love to make treats for Barb as a thank you.  One day while we were running errands we passed a Cracker Barrel restaurant and she told me how much she loves the pecan pancakes from there.  I had never heard of pecan pancakes before but she told me there were so good.  So I decided it would be fun to make her some pecan pancake mini-muffins.  I got the mini-muffin idea from The Pioneer Woman's website and went in search of a good pecan pancake recipe.  I found one that looked really good and turned out fantastic, so I thought I'd share it with you.  I'm sure they would make really good pancakes too, but my boys loved them as mini-muffins as well, so it's a fun change from normal pancakes.  So if you're looking for a fun treat for you or someone you want to thank, try these ones out. 
Ingredients: Flour, Brown Sugar, Pecans, Baking Soda, Baking Powder, Salt, Eggs, Butter, Buttermilk (which I didn't have so I used milk and lemon juice), Milk
This recipe calls for you to separate you eggs and whip the egg whites, which takes a little time, so I did that first so the egg whites whipped while I put the rest of the batter together.  So first off, go ahead and separate 2 eggs.
Beat the egg whites in a mixer on high until soft peaks form, about 5-7 minutes
You also need 1/4 cup butter melted and you want it to cool a little, so go ahead and melt before you start on the batter.

Chop up 3/4 cup of pecans

To a bowl add 2 cups flour...

2 TBS brown sugar...

1/2 tsp salt...

1/2 tsp baking soda...

1 tsp baking powder...

and the chopped pecans

Mix together until all combined

To another bowl add 1 cup of buttermilk (or 1 cup milk + 1TBS lemon juice that has been setting for 10 minutes)...

3/4 cup milk...

the 2 egg yolks...

and the butter

Whisk together

Then add the wet ingredients to the dry ingredients...

And mix until all the ingredients are moistened.

By now your egg whites should be ready to go, so go ahead and add those...

And fold into the batter...

until they are well incorporated

Pour into well greased mini-muffin trays 

Bake at 400 degrees for 10-12 minutes (I had just cleaned the front of my oven so I thought it'd be fun to take a picture while they were baking :))

If you're making them for later, cool on a rack.  If you're eating them right away, eat them while they're nice and warm :)

Serve with some syrup for dipping and you're golden!

See, they're not only yummy to eat, they're also fun to eat :)

Jonathan, crazy hair and all, enjoying his muffins, and his first taste of syrup

David was definitely a fan

As was Micah

Pecan Pancake Mini-Muffins
2 eggs, separated
1/4 cup butter, melted
2 cups Flour
2 TBS Brown Sugar
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
3/4 cup finely chopped pecans
1 cup buttermilk (or 1 cup milk + 1 TBS lemon juice, set for 10 minutes)
3/4 cup milk

Separate the eggs.  Add the egg whites to a mixer bowl and beat on high for 5-7 minutes or until soft peaks form.  Melt the butter.  In a mixing bowl combine the flour, sugar, salt, baking powder, soda, and pecans.  In another bowl whisk together buttermilk, milk, egg yolks and melted butter.  Mix into the dry ingredients and stir until all ingredients are moistened.  Fold the egg whites into the batter until well incorporated.  Pour batter into well greased mini-muffin pans.  Bake at 400 degrees for 10-12 minutes.

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