Bourbon Pecan Pancakes with Ginger Stout Syrup

How to make Bourbon Pecan Pancakes with Ginger Stout Syrup Recipe - The Cinnamon Snail Recipe From Adam Sobel New York, Ny

Makes 8 To 10 Pancakes

CARDAMOM BUTTER:
1/2 cup (122ml) soy milk
2 tbsp (30ml) rice vinegar
2 tbsp (44ml) maple syrup
1/2 tsp salt
1 tsp ground cardamom
1/4 tsp ground cloves
1 cup (235ml) refined coconut oil, melted
3 tbsp (45ml) extra-virgin olive oil
2 tbsp (11g) soy lecithin granules
1/2 tsp xanthan gum

GINGER STOUT SYRUP
2 tbsp (15g) ground dried ginger
1 tsp (3g) cinnamon
1/2 tsp black pepper
1 (12-oz [340ml]) bottle stout beer
2 cups (473ml) maple syrup

BOURBON CANDIED PECANS:
2 cups (241g) pecan pieces
1/2 cup (118ml) evaporated cane juice
1/4 cup (59ml) bourbon
1/2 tsp salt
1 tsp cinnamon
2 tbsp (30ml) canola oil

PANCAKE BATTER:
1 1/2 cups (149g) all-purpose flour
2 tsp (7g) baking powder
2 tsp (9g) baking soda
1/2 tsp salt
1/4 cup (88ml) maple syrup
1 1 cups (394ml) soy milk
3 tbsp (45ml) canola oil
1 tsp vanilla extract
Vegan butter or canola oil, for greasing the griddle
Dash of cinnamon or powdered sugar (optional)

Method:
To make the cardamom butter, place the soy milk, rice vinegar, maple syrup, salt, cardamom and cloves in a blender and mix on high speed for 10 seconds. After a minute or so, the soy milk will have curdled to a thick consistency like buttermilk. Add the melted coconut oil, olive oil, lecithin and xanthan gum. Blend on high speed for 60 seconds to thoroughly emulsify.

Pour into a pint container (or if you wish to cut it into sticks, into a 4 × 4- inch [10 × 10cm] container), and chill in the freezer for an hour. Transfer the tub to the refrigerator and use as needed, or slice and wrap with parchment paper into even ½-cup (114g) sticks.

To make the syrup, place the ginger, cinnamon and black pepper in a large saucepot. Whisking continuously to avoid clumping, slowly pour in the stout beer and maple syrup. Bring to a boil over medium heat. Turn the heat down to low, and simmer for 30 minutes uncovered. Chill in a bottle or an airtight container and use within 3 weeks.

To make the candied pecans, preheat the oven to 350°F (180°C, or gas mark 4). Mix all the ingredients together and distribute evenly on a parchment-covered sheet pan. Bake for 12 minutes, flipping the pecans halfway through to ensure even baking. Allow the pecans to cool and break up any large clusters. Store at room temperature.

To make the batter, whisk together the flour, baking powder, baking soda and salt in a mixing bowl. Make a well in the center of the dry ingredients, and add the maple syrup, soy milk, canola oil and vanilla extract. Whisk together to form a smooth batter.

Heat a skillet or griddle over medium heat. Lightly oil the pan with vegan butter. Ladle the pancake batter evenly, forming pancakes in any size you like. Sprinkle onto each circle of batter 2 to 3 tablespoons (15 to 23g) of bourbon pecans. Carefully flip the pancakes when bubbles start to appear close to the center and the edges start to brown lightly and lift away from the pan. Cook on the other side for the same amount of time.

Plate 3 or 4 pancakes per serving, top with a pat of the cardamom butter, a generous drizzle of the stout syrup, a sprinkle of bourbon pecans and a dash of cinnamon or powdered sugar.

Note:
You will want to make the cardamom butter in advance, so it can set up nicely in the refrigerator. Plan to make it the day before, so you can get a nice, pretty butter pat out of it on your hot steaming pancakes.

Bourbon Pecan Pancakes with Ginger Stout Syrup