Pecan-Cornbread Pancakes with Orange Syrup
One of my favorite buys in the grocery store is Jiffy Cornbread Mix at about half a buck a box. All these years I've been using it, I never noticed the recipe on the side for 'Corn Pancakes'. With a little embellishment and a simple, homemade syrup, it makes for one fine Sunday morning breakfast. This will make 20 - 25 pancakes.
2 boxes Jiffy Cornbread mix + ingredients as per package
1 1/2 cups coarsely chopped pecans
Syrup: 1/2 cup (1 stick) butter
1/2 cup sugar
1/4 cup orange juice concentrate (right out of the can)
Make batter for 'Corn Pancakes' as directed on box. (I made a double batch using 2 boxes, because pancakes freeze well...more later). Stir in pecans.
As per the directions, make pancakes (transfer batter to a pitcher so you can easily pour batter onto hot, oiled griddle). As you make each batch, keep them warm in a pan in a low oven.
Meanwhile, put syrup ingredients in a small saucepan. Heat over very low flame, stirring occasionally, until butter is melted. Do not boil.
Serving suggestions: For breakfast, top pancakes with Orange Syrup and serve with Canadian bacon. For dinner, serve with a sautéed ham steak and a side of unsweetened applesauce.
Notes: To freeze extra pancakes: Freeze in a single layer on a baking sheet, uncovered. When frozen, transfer to freezer bags. Reheat in microwave. Store syrup in refrigerator up to three weeks. Remember to reheat slowly without boiling.