Hello and happy Sunday! I hope you are enjoying your weekend. Today’s recipe comes to you via a request from my friend Shawn. He’s been asking me to post a recipe for butter pecan syrup and today I finally did! This one’s for you, Shawn. He and his wife Vicki just launched a fun tea accessories store called Steeping Secrets. I hope you will pay them a visit and if you’re a fan of tea, or have a loved one who is, they have some great tea stuff for gift-giving. Christmas is right around the corner. Yikes!
I think tea would be an excellent accompaniment to these pancakes. So would coffee. So would milk. So would juice. So would water. These pancakes are so good just about any beverage would work. Well, maybe not beer. But then again, maybe it would. I’m not a beer fan, so if you decide to try them with beer let me know how it goes!
I think the hardest part about making these pancakes is refraining from trying to get all the lumps out of the batter. You really do want to mix your wet ingredients into your dry ingredients until just combined. You’ll have lumps, but please resist the urge to keep stirring until they’re gone. Trust me. Otherwise you’ll end up with dense pancakes. Not the light and fluffy ones that we all know and love. Worry not about the lumps. It all works out. I promise.
Now the syrup couldn’t be easier. The one piece of advice that I have to offer with that is to make sure you keep stirring while you’re dissolving your sugar in the water. Burnt sugar is not a good thing. Believe me. Been there, done that. Just keep stirring and you’ll be fine. Once the mixture is boiling, give a few more stirs, then just lower heat to low, add pecans and simmer for five minutes. Remove from heat, stir in the butter and extract. Easy peezy.
Give these a try and be the hero or heroine at your breakfast table. Enjoy!