Breakfast for dinner maybe a widely accepted practice for many families, but breakfast for dessert can be a new option for your loved ones when a sweet craving strikes.
This Maple Pecan Dessert Pancake from author and James Beard Award winner Ellie Krieger’s “Whole in One” is cooked in a skillet with a maple-sweetened egg batter and can be served warm or chilled. It feels like a homey, sweet pancake when served warm. Chilled, it becomes more of a flan-like tart with its custardy batter and caramelized sugars.
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Watch the video to see how to make this recipe!
Maple Pecan Dessert Pancake
Recipe courtesy of “Whole in One” by Ellie Krieger on behalf of Milk Means More
- 1 cup pecan pieces, divided
- 4 large eggs
- 1/3 cup whole milk
- 1/4 cup pure maple syrup
- 1/4 cup light brown sugar
- 1/4 teaspoon ground cinnamon
- 1 pinch salt
- 1 tablespoon unsalted butter
- 1 teaspoon confectioners’ sugar
- Preheat oven to 400 F. In a small bowl of a food processor, process 1/2 cup pecans until finely ground. Transfer to bowl. In the processor, pulse the remaining pecans to coarsely chop.
- In a 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 the pan. Cook without stirring until edges begin to set, 5 minutes, then transfer to the oven and bake until completely set and golden brown, 10 minutes. Pancake will puff up in the 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.
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