Pecan Pie Pancake Syrup recipe

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Ingredients

½ cup water
½ cup white sugar
½ cup brown sugar
¼ teaspoon salt
3 tablespoons butter
2 eggs
1 tablespoon vanilla extract
½ cup chopped pecans

Nutrition Info

208.4 calories
carbohydrate: 27.2 g
cholesterol: 57.9 mg
fat: 10.5 g
fiber: 0.7 g
protein: 2.3 g
saturatedFat: 3.5 g
servingSize: -
sodium: 125.3 mg
sugar: 26.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat water in a saucepan over medium-low heat, cook and stir white sugar into hot water until dissolved, about 5 minutes. Stir brown sugar and salt into the sugar mixture until dissolved, stir in butter.

  2. Whisk eggs and vanilla together in a bowl until smooth, stir 2 to 3 tablespoons hot sugar mixture into eggs, 1 tablespoon at a time, to slowly bring eggs up to temperature without cooking them. Slowly stir egg mixture into saucepan of sugar mixture. Fold in pecans.

  3. Increase temperature to medium heat, cook and stir mixture until thickened and bubbling, about 5 minutes. Reduce heat to low before serving.

Recipe Yield

8 servings

Recipe Note

I tried the pecan pie pancakes at a famous restaurant and decided to make it for myself. Serve with topped with whipped cream.

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