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Oatmeal Pecan Pancakes

Oatmeal Pecan Pancakes


Syrup:1/4 cup chopped pecans
1 tablespoon butter or margarine
1 cup pancake syrup

Pancakes:2 cups buttermilk complete

pancake mix
1 1/2 cups water
1/2 cup oats, uncooked
1 tablespoon packed brown sugar
3/4 teaspoon cinnamon


For syrup
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.

For pancakes:
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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