Cornbread Pecan Pancakes with Homemade Caramel Sauce
Fluffy, tender cornbread pancakes, loaded with pecans, and doused with the world's easiest homemade caramel sauce.
Course Breakfast
Prep Time 20minutes
Cook Time 15minutes
Total Time 35minutes
Servings 10- 5-inch pancakes
Ingredients
Pancakes:
1c.whole wheat flour or oat flour
1c.cornmeal
1/3c.packed brown sugar
2tsp.baking powder
1c.evaporated milk
1/4c.water
1/4c.oil
1egg
1/2c.chopped pecans
Caramel Sauce:
1c.packed brown sugar
1/2c.unsalted butter
1/2c.heavy cream
1tsp.vanilla
Instructions
Pancakes:
In a large bowl, combine the first 4 ingredients. Add in all wet ingredients and mix until just combined. Fold in pecans.
Heat a griddle or large saucepan over medium-high heat.
Lightly coat pan with butter or non-stick spray and pour approximately 1/3 c. batter for each pancake, or to desired size.
Cook for 2-3 minutes, or until edges are dry and the middle is mostly set. Flip, and cook an additional 1-2 minutes. You'll probably want them to be golden brown, of course! :)
Caramel Sauce:
In a saucepan over medium heat, combine all ingredients and whisk well.
Stirring continuously, bring the mixture to a rolling boil, and allow it to boil for 1 minute.
Remove from heat and allow it to cool, but continue stirring it occasionally to whisk out any foam on the top. It will be smooth and glossy.