Ingredients
1 1/2 c. all-purpose flour
1/2 c. finely chopped pecans
2 tbsp. granulated sugar
2 tsp. baking powder
1/2 tsp. kosher salt
1 c. whole milk
2 tbsp. butter, melted
1 large egg
Cooking spray
4 tbsp. butter
2 c. roughly chopped pecans
1/2 c. light corn syrup
1/2 c. packed brown sugar
1 tsp. pure vanilla extract
Vanilla ice cream, for serving
Preparation
Step 1Preheat oven to 200°. In a medium bowl, whisk together flour, pecans, sugar, baking powder, and salt.Step 2In a large bowl, combine milk, melted butter, and egg. Add dry ingredients to wet and stir until just barely combined–a few lumps are fine.Step 3Heat a medium heavy bottomed skillet over medium heat. Grease skillet with a small amount of cooking spray. Spoon a heaping ⅓ cup of batter into skillet and spread into a round. Step 4When little bubbles appear, about 1 to 2 minutes, flip and continue cooking until both sides are lightly golden, about 1 to 2 minutes more. Repeat with remaining batter. As pancakes are finished removed to a baking sheet and keep warm in oven. Step 5Return skillet to medium heat and add butter and pecans, cook until butter is melted and pecans are lightly toasted, about 3 minutes. Stir in corn syrup, brown sugar, and vanilla. Bring to a simmer, stirring until the brown sugar is dissolved. Remove from heat.Step 6Stack pancakes on plates, drizzling with pecan drizzle over. Top with a scoop of vanilla ice cream, if desired, drizzle with more pecans, and serve.
Have you tried this yet? Let us know how it went in the comments below!
