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 min
  • Total Time 30 min
  • Servings 8

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 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
350mg
350%;
Total Carbohydrate
57g
57%
(Dietary Fiber
2g
2%
  Sugars
20g
20%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
10%;
Iron
10%;
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.