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Corn Bread Pancakes with Butter-Pecan Syrup
Corn Bread Pancakes with Butter-Pecan Syrup
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Prep Time:
30 minutes
Total Time:
30 minutes
Indulge in quick and tasty cornbread pancakes with butter and pecan syrup. Ready in 30 minutes!
Ingredients:
  • 2 tablespoons butter or margarine
  • 1/3 cup chopped pecans
  • 3/4 cup maple-flavored syrup
  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 3/4 cup cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cups milk
  • 1/4 cup vegetable oil
  • 1 egg, beaten
Instructions:
  • In a small saucepan, melt butter over medium heat. Add pecans and cook until golden brown, stirring frequently. Pour in syrup and heat until warmed through. Remove from heat.
  • Preheat griddle or skillet to 375°F and lightly grease with vegetable oil or cooking spray before adding pancake batter.
  • Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Gently fold in milk, oil, and egg until fully incorporated.
  • Pour a generous 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on top and the edges are dry, about 2 to 3 minutes. Flip and cook for an additional 2 to 3 minutes until golden brown. Serve with syrup.

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