Syrup:1/4 cup chopped pecans
1 tablespoon butter or margarine
1 cup pancake syrup
Pancakes:2 cups buttermilk complete
1 1/2 cups water
1/2 cup oats, uncooked
1 tablespoon packed brown sugar
3/4 teaspoon cinnamon
In saucepan sauté pecans in margarine for 1-2 minutes.
Add syrup; cook until heated through, stirring occasionally.
Remove from heat.
Serve warm over pancakes.
Syrup can be stored in the refrigerator for up to one week and reheated.
Heat griddle to 350 degrees; grease lightly.
Combine all ingredients; mix just until large lumps of pancake mix disappear.
For each pancake, pour 1/4 cup batter onto prepared griddle.
Turn when pancakes begin to rise and edges look cooked.
Or, turn when the tops have bubbles all over.
Turn only once.
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