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Corn Bread Pancakes with Butter-Pecan Syrup

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Corn Bread Pancakes with Butter-Pecan Syrup
  • Prep 30 min
  • Total 30 min
  • Servings 8
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Enjoy these delicious cornbread pancakes topped with butter and pecan syrup - ready in just 30 minutes.
Updated Aug 26, 2010

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
Make With
Make With
Gold Medal Flour

Steps

  • 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

380 Calories, 15g Total Fat, 6g Protein, 57g Total Carbohydrate, 20g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
130
Total Fat
15g
23%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
350mg
15%
Potassium
130mg
4%
Total Carbohydrate
57g
19%
Dietary Fiber
2g
6%
Sugars
20g
Protein
6g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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