Butter Pecan Syrup with Cornbread Pancakes

Extraordinarily delicious from-scratch cornbread pancakes drizzled with homemade butter pecan syrup. A trip to food heaven!

Prep Time30

Cook Time30

Total Time1

Servings: pancakes

Calories: 460kcal

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 ¼ to ⅓ 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.

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.

Pancake recipe from from Betty Crocker

Butter pecan syrup recipe from Carroll Pellegrinelli.