Ingredients
- 1 1/2 cups cake flour
- 1 tablespoon baking powder
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 2 cups milk
- 1 whole large egg
- 1 tablespoon vanilla
- 2 tablespoons butter, melted
- 1 cup Diamond of California® chopped pecans
- For the Topping
- 3 tablespoons butter
- 2 tablespoons brown sugar
- 1/2 cup Diamond of California® chopped pecans
- 1/2 cup light corn syrup
- 1/4 cup traditional pancake syrup
- 1 teaspoon vanilla extract
- pinch of salt
The Steps
To make the jars, just take all of the dry ingredients from this recipe and layer them in a jar. Any order, it works any way!
To Make: In a small bowl mix the cake flour, baking powder and salt. In another bowl add the milk, egg, and vanilla and whisk. Pour the wet ingredients over the dry and mix. Whisk in the melted butter. The batter should still be lumpy. If it is too thick, add a little more milk to thin it down.
Heat a griddle or skillet to medium heat. Spray with nonstick cooking spray. Pour a small circle of batter onto the griddle. Cook until golden brown, flip and repeat.
For the topping: Melt the butter and brown sugar together in a small saucepan over medium heat. When the sugar melts, add the pecans and reduce the heat to low. Cook 10 minutes to bring out the nutty flavor. Add the corn syrup, regular syrup, vanilla, and salt. Stir. Keep it warm over very low heat until ready to serve or remove from the heat and re-heat just before serving. This topping becomes stiff when it cools so it will definitely need to be heated to pour. But it’s oh so worth the extra step. You can even make this topping the night before and simply reheat it when ready to serve.
