Silver Dollar Pecan-Cornmeal Pancakes

Hot-off-the-Griddle Pancakes

These tender cornmeal pancakes are loaded with crunchy pecans and drenched in cane syrup.

Silver Dollar Pecan-Cornmeal Pancakes
Makes about 28
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  1. 1 cup self-rising flour
  2. 1 cup self-rising cornmeal mix
  3. ½ cup toasted chopped pecans
  4. 1 tablespoon sugar
  5. ⅛ teaspoon kosher salt
  6. 1 cup whole buttermilk
  7. ¼ cup unsalted butter, melted
  8. ½ teaspoon vanilla extract
  9. 2 large eggs
  10. 3 tablespoons canola oil, divided
  11. Cane syrup, butter, and toasted chopped pecans, to serve
  1. In a large bowl, whisk together flour, cornmeal mix, pecans, sugar, and salt. Make a well in center of mixture. In a medium bowl, stir together buttermilk, melted butter, vanilla, and eggs. Add to dry ingredients, stirring until just combined.
  2. In a large cast-iron griddle or skillet, heat 1 tablespoon oil over medium heat. Working in batches, drop batter by heaping tablespoonfuls 1 inch apart over hot oil. Cook until edges are dry and bubbles form in center of pancakes, about 3 minutes; turn, and cook until browned, about 2 minutes more. Use remaining oil as needed. Serve with cane syrup, butter, and pecans.
Taste of the South


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