Betty Crocker Brunch - (Page 40) pancakes & waffles • QuiCk Corn Bread Pancakes with Butter-Pecan Syrup Prep Time: 30 Minutes Start to Finish: 30 Minutes Servings: 8 BuTTer-Pecan SyruP 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 ¼ 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. High altitude (3500-6500 ft): Decrease baking powder to 1½ teaspoons. Nutrition information Per Serving: 1 ServiNg: Calories 380 (Calories from Fat 130); Total Fat 15g (Saturated Fat 3.5g); Cholesterol 35mg; Sodium 350mg; Total Carbohydrate 57g (Dietary Fiber 2g); Protein 6g 2 tablespoons butter or margarine ⁄3 cup chopped pecans ¾ cup maple-flavored syrup 1 PancakeS 1¼ ¾ ¼ 2 ½ 11⁄3 ¼ 1 cups Gold Medal® all-purpose flour cup cornmeal cup sugar teaspoons baking powder teaspoon salt cups milk cup vegetable oil egg, beaten 40 Betty Crocker Brunch
For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.