CORN BREAD PANCAKES WITH BUTTER-PECAN SYRUP
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
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
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Noyon Shikder
[email protected]Overall, I really enjoyed these cornbread pancakes. They were easy to make, and the flavor was great. I'll definitely be making them again.
Jim Ruchti
[email protected]These pancakes were a bit too dense for my taste, but the flavor was good. I think next time I'll use a different recipe.
Alam Shikder
[email protected]I was surprised at how much I liked these pancakes. I'm not usually a fan of cornbread, but these pancakes were light and fluffy, and the butter pecan syrup was delicious.
namuyanja daphine
[email protected]I've made these pancakes several times now, and they're always a hit. They're perfect for a lazy weekend breakfast or brunch.
Talha Kakar
[email protected]These pancakes were a bit dry for my taste, but the flavor was good. I think next time I'll add a little more milk to the batter.
ahmed zisan
[email protected]I'm always looking for new pancake recipes, and this one definitely didn't disappoint. The cornmeal gives the pancakes a great texture, and the butter pecan syrup is to die for.
Banele Zwane
[email protected]These pancakes were so easy to make! I had them on the table in less than 30 minutes. They were light and fluffy, and the butter pecan syrup was the perfect finishing touch.
Navia
[email protected]I had some trouble getting the pancakes to flip without breaking, but other than that, they were great. The flavor was spot-on, and the butter pecan syrup was amazing.
Md Faijol
[email protected]These pancakes were a bit too sweet for my taste, but my kids loved them. I think next time I'll use less sugar in the batter.
Patricia Fiadzo
[email protected]I'm not a big fan of cornbread, but I really enjoyed these pancakes. They were light and fluffy, and the butter pecan syrup was delicious. I'll definitely be making these again.
Way out Solomon
[email protected]These pancakes were so good! I made them for my husband and kids, and they all loved them. The cornmeal gives them a nice texture, and the butter pecan syrup is the perfect topping.
Tota Ahmad
[email protected]I've made these cornbread pancakes several times now, and they're always a crowd-pleaser. They're easy to make and always turn out perfectly. The butter pecan syrup is a must-try!
Lucky Ali Official
[email protected]I was skeptical about cornbread pancakes, but I'm so glad I tried them! They were delicious. I loved the crispy edges and the fluffy interior. The butter pecan syrup was also amazing.
Stella Erhuyi
[email protected]These cornbread pancakes were a hit with my family! They were fluffy and flavorful, and the butter pecan syrup was the perfect finishing touch. I will definitely be making these again.