In a large bowl, whisk together flour, cornmeal, pecans, sugar, and salt. In a small bowl, whisk together buttermilk, vanilla, and eggs. Make a well in the center of flour mixture; add buttermilk mixture, whisking just until blended (some lumps should remain). Fold in melted butter.
On a large cast-iron griddle or skillet, heat 1 tablespoon oil over medium heat. Working in batches, drop batter by ¼ cupfuls, 1 inch apart, in hot oil. Cook until edges are dry and bubbles form in center, about 3 minutes; turn and cook until browned, about 2 minutes more. Use remaining 1 tablespoon oil as needed. Serve with Cranberry-Maple Topping and butter. Garnish with pecans, if desired.
Cranberry-Maple Topping
In a medium saucepan, bring cranberries, ½ cup water, maple syrup, brown sugar, vanilla, salt, and cinnamon to a boil over medium-high heat. Reduce heat; simmer until cranberries begin to pop and mixture thickens, about 15 minutes. Slightly crush cranberries with the back of a spoon. Remove from heat; stir in butter. Let cool for about 10 minutes before serving.
Notes
Preheat your pan until it’s nice and hot and be sure to swirl the oil around the entire cooking surface of the skillet for flawless flapjacks from the start.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/cornmeal-pecan-pancakes/