Two Different Pecan Pancakes with Butter Pecan Syrup

I really do love pecans. They are my FAVORITE baking nut, and really good in salads, too. So naturally I was very open to the idea of pecan pancakes, but unfortunately I ran out of time to make these before Ed and I started our new diet, which I will tell you about next week. So the picture is borrowed and I admit I haven't made these yet, but I plan to. I definitely plan to. They look and sound just divine.

Pecan Pancakes
from Southern Living, October 2006

1 cup all-purpose flour
1/3 cup finely chopped pecans or walnuts, toasted
1 tsp granulated sugar
1 tsp light brown sugar
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/8 tsp salt
1 cup nonfat buttermilk
2 T vegetable oil
1 large egg

Stir together first 8 ingredients (dry). In separate bowl whisk buttermilk, oil and egg; add to flour mixture, stirring just until moistened. Pour by 1/4-cupful onto hot griddle, etc. You know what to do. Makes about 10 pancakes

Butter Pecan Syrup

2/3 cup brown sugar
2/3 cup corn syrup
2/3 cup water
2/3 cup chopped pecans
1 tsp vanilla extract
4 T (1/4 cup) butter

Combine first 4 ingredients in heavy saucepan and bring to a boil, stirring frequently. Boil about 5 to 10 minutes, watching carefully, until it reaches desired consistency. Stir in vanilla and butter until melted. Cool slightly before serving.

Sweet Potato and Pecan Flapjacks
from Cooking Light, January 2006

(I don't usually like sweet potatoes very much but I expect they lend a great flavor, color and texture to this recipe. If you try these, let me know what you think!)

1 1/4 cups all-purpose flour
1/4 cup chopped pecans, toasted
3 T yellow cornmeal
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup fat-free milk
1 cup mashed cooked sweet potato
3 T brown sugar
1 T canola oil
1/2 tsp vanilla
2 large egg yolks
2 large egg whites, lightly beaten
Cooking spray

Combine first 6 ingredients (through cinnamon) in a large bowl; stir with whisk. In separate bowl combine milk, sweet potato, sugar, oil, vanilla, and egg yolks, stirring until smooth; add to flour mixture, stirring just until combined. Beat egg whites with mixer at high speed until soft peaks form; fold egg whites into batter. Let batter stand 10 minutes.

Heat skillet or griddle to med-high heat. Pour by 1/4-cupfuls and cook until browned; turn and cook until browned. Makes about 12 flapjacks.