Corn Bread Pncakes with Butter Pecan Syrup

By á-47

Ingredients

• BUTTER PECAN SYRUP
• 2 Tbsp. butter
• 1/3 cup chopped pecans
• 3/4 cup maple syrup
• PANCAKES
• 1 1/4 cups flour
• 3/4 cup cornmeal
• 1/4 cup sugar
• 2 tea. baking powder
• 1/2 tea. salt
• 1 1/3 cups milk
• 1/4 cup vegetable oil
• 1 egg, beaten

Preparation

Step 1

In a 1 qt. saucepan, melt butter oven medium heat. Add pecans; cook, stirring frequently,until browned. Stir in syrup; heat until hot. Remove from heat.

Heat griddle or skillet over medium-high heat or to 375 degrees. If necessary, brush griddle with vegetable oil before batter for pancakes is added.

In large bowl, mix flour, cornmeal, sugar, baking powder and salt. Stir in milk, oil, and egg just until blended.

For each pancake, pour about 1/4 cup batter onto hot griddle. Cook 203 minutes or until bubbly on top and dry around edges. turn; cook other sides 2-3 minutes longer or until golden brown.

Serve with syrup.