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

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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