Enjoy these delicious cornbread pancakes topped with butter and pecan syrup - ready in just 30 minutes.
Corn Bread Pancakes with Butter-Pecan Syrup
- Prep Time 30 min
- Total 30 min
- Servings 8
- Ingredients 11
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
Gold Medal Flour
Instructions
-
Step1In 1-quart saucepan, melt butter over medium heat. Add pecans; cook, stirring frequently, until browned. Stir in syrup; heat until hot. Remove from heat.
-
Step2Heat 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).
-
Step3In large bowl, mix flour, cornmeal, sugar, baking powder and salt. Stir in milk, oil and egg just until blended.
-
Step4For 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
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