Cornbread Pancakes with Maple-Pecan Syrup

Ingredients (10)

For the syrup:

  • 2 tablespoons (1/4 stick) unsalted butter
  • 1/3 cup chopped pecans
  • 3/4 cup pure maple syrup

For the pancakes:

  • 1 large egg, beaten
  • 1/4 cup vegetable oil, plus more for the griddle
  • 1 2/3 cups whole milk
  • 1 1/4 cups all-purpose flour
  • 3/4 cup cornmeal
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
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Nutritional Information
  • Calories385
  • Fat15.76g
  • Saturated fat3.76g
  • Trans fat0.17g
  • Carbs56.04g
  • Fiber1.54g
  • Sugar27.15g
  • Protein5.91g
  • Cholesterol35.97mg
  • Sodium126.92mg
  • Nutritional Analysis per serving (8 servings) Powered by

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Cornbread Pancakes with Maple-Pecan Syrup

Two American favorites, cornbread and pancakes, combine in this recipe from Betty Crocker. Maple syrup flavored with brown butter and toasted pecans makes a tasty all-in-one accompaniment.

Game plan: You can make the batter in advance and refrigerate it, covered, for up to 12 hours. Stir just before using.


To make the syrup:
  1. 1Melt the butter in a small saucepan over medium heat. Add the pecans and cook, stirring frequently, until they look toasted and the butter is light brown and foamy, about 5 minutes. Add the maple syrup and bring to a boil. Immediately remove from the heat and set aside.

To make the pancakes:

  1. 1Heat the oven to 200°F and arrange a rack in the middle. Place a baking sheet fitted with a wire rack in the oven.
  2. 2In a medium bowl, whisk together the egg, oil, and milk. Set aside.
  3. 3In a large bowl, whisk together the flour, cornmeal, sugar, and baking powder until well combined and free of lumps. Add the milk mixture to the flour mixture and stir until just mixed and moistened (the batter will be lumpy), about 50 strokes.
  4. 4Heat a large seasoned griddle, cast-iron skillet, or frying pan over medium heat. Test to see if the pan is hot enough by sprinkling a few drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot. Once the pan is ready, use a paper towel to rub it with oil.
  5. 5Ladle the pancake batter into the pan, 1/4 cup for 4-inch pancakes. Cook until bubbles completely cover the top, about 2 to 3 minutes. Flip and cook the other side until the bottoms are golden brown, about 2 minutes. Transfer the pancakes to the baking sheet in the oven to keep warm. Repeat with the remaining batter. Serve immediately with the syrup.
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