Cornbread Pancakes with Toasted Pecan Maple Syrup
Fluffy Cornmeal Pancakes Served with Sweet Maple-Nut Syrup
Get ready for a mouth-watering twist on American classics! This recipe combines cornbread and pancakes with a delectable toasted pecan maple syrup. Let's dive in!
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
Instructions
To make the syrup:
- Melt 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:
- Heat the oven to 200°F and arrange a rack in the middle. Place a baking sheet fitted with a wire rack in the oven.
- In a medium bowl, whisk together the egg, oil, and milk. Set aside.
- In 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.
- Heat 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.
- Ladle 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.
If you're short on time, make the batter in advance and refrigerate it, covered, for up to 12 hours. Stir just before using. The game plan is simple—just 30 minutes of active preparation! Enjoy this unique breakfast or brunch specialty.
- The syrup for the Cornbread Pancakes with Toasted Pecan Maple Syrup is made by melting unsalted butter, toasting pecans, and combining with maple syrup, which is then set aside.
- The pancake batter includes ingredients like all-purpose flour, cornmeal, baking powder, granulated sugar, egg, vegetable oil, and whole milk.
- The pancakes recipe advises refrigerating the batter if you're short on time, covered, for up to 12 hours.
- After cooking the pancakes, they are kept warm in the oven aside, ready to be served with the delectable toasted pecan maple syrup.
