Pancakes with Pecan Syrup

Step 1

In a large bowl, whisk together the 1.5 cups flour, 2 tsp baking powder, and 0.5 tsp salt. In another bowl, beat the 1 egg with 1.25 cups milk and 2 tbsp melted butter.

Step 2

Pour the wet ingredients into the dry and stir until just combined; the batter should be lumpy. Do not overmix.

Step 3

Heat a large nonstick skillet or griddle over medium heat and lightly grease with the remaining 1 tbsp butter. Pour 1/4 cup batter per pancake and cook until bubbles form on the surface, about 2-3 minutes.

Step 4

Flip the pancakes and cook until golden brown on the other side, about 1-2 minutes. Keep warm while you make the syrup.

Step 5

In a small saucepan, combine the 0.75 cup maple syrup and 0.5 cup pecans. Warm over medium heat, stirring occasionally, until the pecans are fragrant and the syrup is hot, about 3-4 minutes.

Step 6

Stack the pancakes on plates and pour the warm pecan syrup over the top. Serve immediately.