Butter Pecan Syrup with Cornbread Pancakes

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Butter pecan or maple extract
  • 3/4 cup Cornmeal
  • 1/2 tsp Salt
  • 2 1/4 cup Sugar

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1/4 cup Butter
  • 1 1/3 cups Milk

• Liquids

  • 1 cup Water

Found on heavenlyhomecooking.com

Description

Directions

• In a large bowl whisk together your 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 the lumps. Spray a 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.
• 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 cruet for easier pouring. The pecans can be spooned onto the pancakes separately. Serve with warm pancakes.