Decadent pancakes with all the flavors and textures of a pecan pie.
Course Breakfast, Brunch
Cuisine American
Keyword pancakes, pecan pie
Budget Splurge
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 2
Calories 774kcal
Ingredients
For the topping:
1 ½tablespoonbutter
1tablespoonbrown sugar
¼cupchopped pecans
¼cuplight corn syrup
1teaspoonmild flavor molasses
1teaspoonvanilla extract
Pinchof salt
For the pancakes:
¾cupscake flour
2teaspoonsbaking powder
2tablespoonbrown sugar
pinchsalt
½cupMilk
1small eggor one egg yolk
½teaspoonvanilla
1tablespoonbuttermelted
1teaspoonOil
¼cupChopped pecans
Instructions
For the topping:
Melt the butter and brown sugar together in a small saucepan over medium heat. When the sugar melts, add the pecans and reduce the heat to low.
Cook 10 minutes to bring out the nutty flavor. Add the corn syrup, molasses, vanilla, and salt. Stir well and heat through.
You may keep it warm over very low heat until ready to serve or remove from the heat and re-heat just before serving. This topping becomes stiff when it cools so it will definitely need to be heated to pour.
For the pancakes:
In a small bowl mix the cake flour, baking powder and salt. Whisk to mix, then set aside.
In another bowl add the milk, egg, and vanilla and whisk lightly. Pour the wet ingredients over the dry and whisk just to mix.
Add the melted butter and whisk it in. The batter should still be lumpy. If it is too thick, add a little more milk to thin it down.
Heat a griddle or skillet to medium heat. Brush with vegetable oil. Place chopped pecans in a small pancake-sized sized circle.
Just use a few and scatter them randomly leaving spaces between. Pour a small circle of batter into the center of the pecans.
Allow the batter to flow around the pecans. When bubbles form on top and being to pop, use a spatula to flip the pancakes over. Cook on the opposite side until light golden brown and cooked through.
You can keep them warm in a 250 degree oven until they are all done ar serve them as they come off the griddle. Top with a pat of butter and the warm topping.