Best Corn Bread Pancakes With Butter Pecan Syrup Recipes

BUTTER PECAN SYRUP

Butter Pecan Syrup image

My family loves butter pecan anything, and this recipe is perfect over vanilla ice cream, cake or waffles. It's a special treat my family enjoys. -Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories Desserts

Time 3h10m

Yield 2 cups.

Number Of Ingredients 8

Ingredients

1 cup packed brown sugar
5 teaspoons cornstarch
Dash salt
1 cup water
1/3 cup butter, cubed
3/4 cup chopped pecans, toasted
1 teaspoon vanilla extract
Vanilla ice cream

Steps:

In a 1-1/2-qt. slow cooker, mix brown sugar, cornstarch and salt. Whisk in water. Cover and cook on high until thickened and bubbly, 3 to 3-1/2 hours, stirring every 30 minutes. Whisk in butter until melted. Stir in pecans and vanilla. Serve with ice cream.

Nutrition Facts : Calories 251 calories, Fat 15g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 87mg sodium, Carbohydrate 30g carbohydrate (27g sugars, Fiber 1g fiber), Protein 1g protein.

CORN BREAD PANCAKES WITH BUTTER-PECAN SYRUP

Corn Bread Pancakes with Butter-Pecan Syrup image

Enjoy these delicious cornbread pancakes topped with butter and pecan syrup - ready in just 30 minutes.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 30m

Yield 8

Number Of Ingredients 11

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

Steps:

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.
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).
In large bowl, mix flour, cornmeal, sugar, baking powder and salt. Stir in milk, oil and egg just until blended.
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.

Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 35 mg, Fat 3, Fiber 2 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 20 g, TransFat 0 g