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!
Butter Pecan Syrup with Cornbread Pancakes
- Medium non-stick skillet
- Medium saucepan
- 1-1/4 cups all purpose flour
- 3/4 cup cornmeal
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 egg beaten
- 1-1/3 cups milk
- 1/4 cup vegetable oil
Butter Pecan Syrup
- 2 cups sugar
- 1 cup water
- 1/2 cup chopped pecans
- 1 tsp. butter pecan or maple extract I used maple
- 1/4 cup butter
- In a large bowl whisk together dry ingredients: flour, cornmeal, sugar, baking powder and salt.
- In a separate medium bowl, combine wet ingredients: egg, milk and vegetable oil.
- Pour wet ingredients into bowl with dry ingredients. Whisk together until just combined. Do not overmix. Leave any lumps.
- Spray skillet with cooking spray and heat over medium heat. Add pancake batter 1/4 to 1/3 cup at a time, depending on how large you want your pancakes. Cook for 1-2 minutes or until batter bubbles and bubbles begin to burst. Flip pancakes and cook on other side for 1-2 minutes. You may need to lower heat to low to keep your pancakes from burning. When pancakes are done, remove to a plate and tent loosely with aluminum foil to keep them warm. Prepare syrup.
Butter Pecan Syrup
- In a medium saucepan over medium heat, boil water and sugar until sugar is dissolved. Add pecans. Reduce heat and simmer for 5 minutes. Remove from heat and stir in extract and butter. I skimmed the pecans off the top and reserved them in a small bowl. Then I poured the syrup into a small carafe for easier pouring. The pecans can be spooned onto the pancakes separately. Serve with warm pancakes.