Corn Bread Pancakes with Butter-Pecan Syrup

Corn Bread Pancakes with Butter-Pecan Syrup

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

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

8

servings

Butter-Pecan Syrup
2
tablespoons butter or margarine
1/3
cup chopped pecans
3/4
cup maple-flavored syrup
Pancakes
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
  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. 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. In large bowl, mix flour, cornmeal, sugar, baking powder and salt. Stir in milk, oil and egg just until blended.
  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.
Makes 8 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 380
    • (Calories from Fat 130),
  • Total Fat 15g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 35mg;
  • Sodium 350mg;
  • Total Carbohydrate 57g
    • (Dietary Fiber 2g,
    • Sugars 20g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 3 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.