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Sunday Brunch: Pecan Cinnaroll pancakes

By on January 16, 2012 in Recipes, Sunday brunch

I realize I have not shared any of my meals with you all lately and while thinking of what to make for brunch, which is what we always have on Sundays, I came across these pictures I made last year sometime in Spring.

These pancakes are unforgettable, I promise!  There is a little prep time but nothing too daunting and your family will ask for these for ever and ever more.  These are very filling, and no need for syrup : )

Pecan cinnaroll pancakes:

2-1/2 c flour
2 tbsp sugar
2 tsp salt
1 tsp each of baking powder and baking soda
2 eggs
2 c milk
1/4 c yogurt
5 tbsp butter
1 c raisins
1 c pecans chopped

Cinnamon swirl mixture:

1/2 c butter softened
1 c brown sugar
2 tablespoons Korintje (Makara) ground cinnamon  (this is cinnabons secret ingredient) or regular cinnamon will do too.

Cream cheese icing glaze:

4 tbsp butter
4 ounces cream cheese
1 c powdered sugar
1/2 tsp vanilla extract

 
Melt the butter and set aside to cool.  In a bowl mix flour, sugar, baking soda and powder and salt.

In a separate bowl whisk the eggs well then add the milk and yogurt.  Whisk well then add butter and wisk again.

Add the milk mixture to the flour and add the raisins and pecans.  Do not over mix!

Mix together all the ingredients to make the cinnamon swirl mixture.  If it is too runny add more sugar, you want to get a gel like consistency.  Put into a baggie or piping bag.

Now lets make the icing.  Heat the butter and cream cheese until melted.  Mix until smooth, whisk in sugar and vanilla and set aside to cool.  Once cool enough to handle put into a baggie or piping bag.

Heat a large skillet and put a bit of butter or oil. Pour some batter on the griddle and let it sit for a few seconds, snip the corner off the baggie with the cinnamon filling and swirl some filling on top of the pancake.  When bubbles appear on top of the pancake, flip it carefully.  Cook on the other side for a minute or two and transfer to a baking sheet you have in the oven on low to keep warm.

When the pancakes are all done, snip the corner off the cream cheese icing baggie and drizzle over the pancakes.  Enjoy!  My favorite part of these pancakes is how the sugar caramelizes and gets crunchy on top followed by the sweet creamy icing.  If you try these, please let me know if you feel the same.

Do you have a favorite pancake recipe?

If you enjoyed this post, please consider leaving a comment or follow me by email at the top right hand of the screen to have future posts sent to you. Tricia (Crunchy Catholic Momma)

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Beignets for breakfast…a recipe

By on December 20, 2011 in Recipes

With Christmas hot on my heels, I wanted to share a family favorite of ours, Beignets.  Pronounced ben-yays, these are a New Orleans staple and means fritter.     These are wonderful on Christmas morning or any morning but let me warn you, you can’t eat just a few.  They are wonderful and make me smile.

These are traditionally fried and that is how I make them.  It is not something we have all the time, just about once or twice a year so I don’t feel bad about indulging and besides its Christmas and they bring out the kid in you.  You could skip the powdered sugar and just drizzle honey over the top or whatever else you like and you could fill them with jam or pudding though we just make them simple and delicious and a big powdery mess.

My kids like to steal them when I turn my back so I make plenty!

2 1/4 tsp yeast
3/4 cup warm water (110 F)
1/4 c granulated sugar
1/2 tsp salt
1 egg beaten
1/2 c evaporated milk
4 cups all purpose flour
1/8 c shortening softened
oil for frying
Powdered sugar to dust over the top of the beignets

In the bowl of a mixer, combine the yeast, water and sugar.  Let sit until frothy (about 5 minutes).  Add the salt, egg and milk.  Mix on low speed using a dough hook.  Add half of the flour and then the shortening.  Once the shortening is all mixed in add the rest of the flour little by little.

Turn your dough out onto a floured counter and knead by hand adding just enough flour to get a smooth non-sticky dough.   Place the dough in an oiled bowl and cover with a damp tea towel and let rise.

  After the dough has doubled in size, punch it down.  Flour your countertop again and roll out the dough into a rectangle about 1/2 inch thick.  With a sharp knife (or a sharp pizza cutter), cut into 2 inch strips then cut the strips into 2 inch squares.

Let rise in a warm place for about 40 minutes.  Once the beignets have risen, heat 2 to 3 inches of frying oil to 350 degrees.  Carefully fry a few at a time, flipping them over when they turn golden brown.  Do not leave them or they will go from golden to burned in no time.

Drain on a tea towel to absorb excess oil (I keep a tea towel that is used just for this purpose since we do not buy paper towels).  Dust with plenty of powdered sugar and enjoy.

Makes about 2 dozen.

If you enjoyed this post, please consider leaving a comment or follow me by email at the top right hand of the screen to have future posts sent to you. Tricia (Crunchy Catholic Momma)

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