Corn Bread Pancakes with Butter-Pecan Syrup

(1)
1 reviews.
  • 30 min prep time
  • 30 min total time
  • 11 ingredients
  • 8 servings

Ingredients

Butter-Pecan Syrup

2
tablespoons butter or margarine
1/3
cup chopped pecans
3/4
cup maple-flavored syrup

Pancakes

1 1/4
cups 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

Directions

  1. 1 In 1-quart saucepan, melt butter over medium heat. Add pecans; cook, stirring frequently, until browned. Stir in syrup; heat until hot. Remove from heat.
  2. 2 Heat griddle or skillet over medium-high heat or to 375°F. If necessary, brush griddle with vegetable oil before batter for pancakes is added (or spray with cooking spray before heating).
  3. 3 In large bowl, mix flour, cornmeal, sugar, baking powder and salt. Stir in milk, oil and egg just until blended.
  4. 4 For each pancake, pour about 1/4 cup batter from cup or pitcher onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other sides 2 to 3 minutes longer or until golden browned. Serve with syrup.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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