Butter Pecan Pancakes

 

 Do you like Cracker Barrel Pancakes?  Then you’ll love these.  Light and fluffy with just amount of flavor and crunch. If you're in the mood for buttery pancakes, make this recipe for your next batch.  So good! 

Butter Pecan Pancakes  

2 tablespoons butter

1 cup all-purpose flour

2 tablespoons brown sugar

1 teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

1 cup buttermilk

1 large egg

¾ cup chopped pecans 

Preheat your electric griddle to 350 degrees. If you’re using a large skillet set the heat on medium. Melt the butter in the microwave and set aside to cool slightly.

 

 

 

 

 

In a medium-size bowl, combine the flour, baking soda, and salt. Whisk together until well-mixed. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

In another medium-size bowl, lightly beat the egg. Whisk in the cooled melted butter until well-blended. Next, whisk in the buttermilk.

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour the egg mixture into the flour mixture. Stir until almost all of the flour is moistened. Do not over mix the batter. A few lumps are okay.

 

 

 

 

 

 

 

 

 

 

 

 

 

Brush the heated griddle or skillet with oil or butter. Pour the batter in 1/4 cup portions onto the griddle. Sprinkle chopped pecans on top of each pancake.  Cook until bubbles appear on top of pancakes. Then flip over with a spatula until golden brown.  Serve with butter and maple syrup.

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.  

Christmas Cherry cheesecake

 

 

 

 

This delicious cherry cheesecake is so easy to make and a beautiful holiday addition to your Christmas table. This is always a real crowd pleaser and they’ll think you slaved for hours.  How pretty is this?

Christmas Cherry cheesecake

33 square graham crackers, crushed into fine crumbs

1 ³/₄ cups sugar, divided

¹/₄ cup plus 2 tablespoons butter, melted

2 (8 ounce) packages cream cheese

4 eggs

1 teaspoon vanilla

2 (21 ounce) cans cherry pie filling

Preheat oven to 350 degrees.  In a bowl, mix together the graham cracker crumbs, ³/₄ cup of the sugar and melted butter. With your fingers, pat the mixture into a 9-by-13 baking dish.  Set aside.

In a large bowl, beat together the softened cream cheese and the remaining cup of sugar.  Continue beating until mixture is very smooth.  The smoother you get it the creamier your cheesecake will be.

Add the eggs, one at a time, beating well after each egg.  Beat in the vanilla.  Pour filling on top of pressed crumbs.  Bake at 350 for 35-30 minutes.

Remove from oven when done and allow to cool completely.  When cooled, spread the two cans of cherry pie filling on top.  Refrigerate for several hours before serving. 

When ready to serve, cut into squares and pipe some sweetened whipped cream all around the edges of each slice.

Photography is the property of and copyrighted to ©Welcome Home.