[Cracker Barrel Peanut Butter Pie Recipe
Betty Neyhart
Anyone ever had the buckeye candy at Cracker Barrel? Its SOOOO good.
I can NOT reproduce that at home! Its nice and firm at room temp. But at home, they are only firm when cold but mushy at room temp.
Anyone know the secret?
I believe that the firmness of the peanut butter filling depends upon how much powdered sugar you use. What is are the proportions in your recipe? I detest making Buckeyes (although I don't mind eating them.) Did a quick online research - here is the maker's website. _id=2
I've had those and I don't really care for them, but I'm glad you like them. I make them all the time, and mine taste different because they're made with butter. I think Marsha uses margarine because they have to be more shelf stable.
I guess I'm just used to mine after almost 15 years of making them and 1 year of selling them at holiday time.
Maria
My mom is from Maumee so we always had these growing up! It's so funny to read that article and hear about the Andersons we always go to when visiting! This is definitely one of my favorite holiday treats to make. We put rice krispys in the center and it adds a great bit of texture.
Kitagrl, mine get soft and creamy at room temperature, but not mushy. I wonder what makes hers have the longer shelf life (like 3 mos., I think, at room temp.), and mine don't, or at least I've never left them out that long because I'm kinda obsessive about that! I'd rather eat and sell fresher buckeyes, I guess. But I'd sure like to know how she does it! Think she'll share her secret with me?! LOL!
I am an absolute pancake fiend! From time to time we make trips to Cracker Barrel for my all time favorite pancakes. Unfortunately, it is hard for me to justify paying about $10 for a plate of white flour in a noisy room. The truth is you can make excellent pancakes at home for pennies on the dollar and never have to wait for a table.
I spent six months experimenting with pancake recipes. I have pretty much tried every option out there. Milk, Belgian buttermilk, low fat buttermilk, cream, loads of butter, flour measurement techniques, sugar options, cooking styles, store bought mixes and on and on.
When I started I did not even know there was such a thing as Belgian buttermilk. It turns out success is all about the simple combination of ingredients and buttering the griddle before every new pancake goes on it. Who would have guessed?
It also calls for a full teaspoon of salt. If you are sensitive to salt you can try cutting this down to 1/2 teaspoon and see what you think. These pancakes are intended to have more salt and sugar than other recipes (it is part of the Cracker Barrel Secret) but by all means adjust for your needs.
My only problem with these pancakes is they are just TOO good! And of course my daughter always wants to add chocolate chips and serve them with whipped cream. Basically heaven on a plate but wowsers!
I made these at 5am today during the morning rush before school and work. Followed the recipe exactly and they turned out FANTASTIC! I highly recommend this recipe. We just went to cracker barrel 2 days ago and these taste just the same. Crispy outside, fluffy inside. Served with some good applewood bacon and blackberries and my home made syrup (of course). Thanks for the recipe!
I made these and it was like a restaurant delivered the best pancakes ever right to my house. SO GOOD!!! Unfortunately, the container of buttermilk I bought contained more than 2 cups, so I have to make another batch today. Rats!
Once you make the batter you need to cook it right away. I left one batch sitting for 45 minutes or so while I was arranging props to take photos (pancakes are hard to photograph) and the pancakes were less nice when I went to cook the batter. My suggestion if you need to make more than four batches is to make up the mix and then just make a batch or two at a time as you cook. Unfortunately, it is the price we pay for such a light, fluffy and tender pancake.
If measurement is not an issue try reducing the buttermilk by about 1/3 of a cup and see how it comes together for you. I have used a range of buttermilk measurements and you can adjust this to taste more or less.
I have some notes above in response to Betty that might be helpful. It is a thinner batter but cooks up as shown in the picture. A thinner pancake but plenty fluffy. If you are looking for something thicker you might want a different recipe ? I hope you find our perfect pancake!
Rice milk and almond milk have different consistencies and do not activate the leavening the same way buttermilk does. Great recipes are discovered through experimentation and I think it is wonderful to try new things but I suspect this would not be a successful substitution. I think you might be able to use a lactose free type of milk with a little vinegar though.
I read comments about runny batter. A trick to all pancakes are to wiskey up all ingredients until just mixed then let the batter set until it bubbles. Letting it rest will give you fluffier and lighter pancakes.
If a recipe does not call for self-rising you should not use it. Self-rising flour has leavening already included with the flour so it will mess up what you are making. You might be able to find a conversion chart on Google that would allow you to use it if you want to try to do the conversion.
I have found the same to be true with a substitution of this nature for this recipe. Sometimes I have had better luck letting the vinegar and milk sit and curdle for about 20 minutes before use but it is still not quite the same.
WOW! Look at all those wonderful comments about these amazing creations! You certainly grabbed our attention at Weekend Potluck and they are being featured this week! YUMM! Thanks so much for your faithfulness to share with us. -pie-cake-weekend-potluck-248.html
Probably your best bet is to try using store bought buttermilk and be careful to measure everything exactly. I would expect that to solve all your problems. If not try reducing the amount of buttermilk you are using by about 1/4-1/8 cup and see if that helps.
I usually use the boxed pancake mix, and I end up with cornbread type pancakes! I had leftover buttermilk and found your Crakel Barrel recipe for pancakes. Well my family enjoyed them (first time) so much, they are asking for them for dinner as well! Thanks
I have been researching to discover the proper recipe and was wondering about the notion of adding corn meal to these pancakes and if you happen to know if that is a part of the authentic recipe or not .
I have prepared them this way and although it does help with the crispy edges it has yet to satisfy to craving for the exact recipe . Please advise ..
Hi Wendi,
That is an interesting idea! The original recipe does not include corn meal though I can see that making a tasty pancake if done right. This recipe gets the crispy edges by using the butter to fry the pancakes instead of putting butter in the batter. I hope that helps some!
Yes! Using a different kind of fat creates a very different pancake! We love the butter ones here but plenty of room in the pancake world for different tastes. Glad you found something you liked. Cook on!
I made these last night for Shrove Tuesday, and they are the best pancakes I have ever had at home! They really did taste just like the ones you get at Cracker Barrel, unlike the ones made with their pancake mix. I was also very impressed with how spot on the recipe was for the serving size. I cut the receipt in half, and I had six pancakes exactly. No small rinky dink one or one giant one to use up the last of the batter. That never happens, so kudos to you on your recipe testing.
These were fantastic! My son had Cracker Barrel pancakes for the first time this week and begged me to make some just like them. He approved of these and so do I! So easy to make and the pancakes turned out so light and tender. I also used your sticky bun breakfast syrup recipe and it was amazing!!
Sorry for the confusion. If you look at instruction #2 it says to use 1 cup PLUS 1 Tablespoon of the buttermilk. When 2 2/3 is written like this it means two cups plus 2/3 cups. I taught myself to cook and I know it can be hard figuring out recipe conventions sometimes. Your question is a good one and I hope it helps you along in your cooking adventure!
The possibilities are *truly* endless for ways to use this Spicy Peanut Sauce! Drizzle it, dip it, sauce it, toss it, you can use this sauce so many ways! Here are a few of my favorite ways to use Spicy Peanut Sauce:
Spicy peanut sauce that comes together in a blender or food processor in under 10 minutes! This sauce can be kept in the refrigerator for about a week. Add to cooked noodles, veggies, and your favorite protein for a quick asian inspired meal!
Add all ingredients to a blender or food processor and blend or process until fully combined. While the machine is running, stream in water until desired consistency is achieved. I typically use 1/4 to 1/3 cup of water.
Use almond butter or tahini instead of peanut butter. Use coconut aminos instead of soy sauce/tamarin. Omit coconut sugar and substitute 1 or 2 dates if desired and use less sambal oelek if necessary.
Hi, I'm India! I make gluten free recipes with a focus on healthy, fresh, and real food ingredients. If you're looking for me, you'll likely find me making a mess in our tiny kitchen, playing fetch with our dog, or renovating our 1918 craftsman home.
I never considered posting copycat Cracker Barrel recipes until being asked for a method for country-fried steak for the hundredth time. I have been making this recipe for over 20 years, but never imagined the popularity of this iconic fried steak with readers until late.
Why will Cracker Barrel fans want to try this country-fried steak recipe? A super crispy cube steak (or hamburger steak) encrusted in (of all things!) crushed Saltines is the perfectly seasoned base for the cloud of cream gravy that garnishes it.
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