Italian Cream Pancakes with Cream Cheese Syrup

By chelyc13

Ingredients

• FOR PANCAKES:
• 2/3 cup finely chopped pecans
• 1/2 cup sweetened flaked coconut
• 2 cups all purpose flour
• 1/3 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 3/4 cup heavy cream
• 2 tbsp butter, melted
• 2 tsp vanilla extract
• 2 large eggs, separated
• FOR SYRUP:
• 4 oz cream cheese softened
• 1/4 cup butter softened
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 1/4 cup milk

Preparation

Step 1

1. Preheat oven to 350. Bake pecans and coconut in a single layer in a shallow pan. Bake 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

2. Stir together flour and next 4 ingredients in a large bowl. Whisk together buttemrilk, next 3 ingredients and 2 egg yolks in another bowl. gradually stir buttemrilk mixture into flour mixture just until dry ingredients are moistened. stir in pecans and coconut. Beat egg whites at high speed with an electric mixer until stiff peaks form, and fold into batter.

3. Beat cream cheese, butter, maple syrup, and vnailla extract at medium speed. Gradually add 1 cup powdered sugar beating utnil smooth. Gradually add milk, beating until smooth, if desired, microwave syrup at high for 10 to1 5 seconds or just until warm; stir until smooth.