Pecan Pie Pancake Syrup2 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 20 min
“I tried the pecan pie pancakes at a famous restaurant and decided to make it for myself. Serve with topped with whipped cream.” - by RonSmith
Original recipe yields 8 servings
- 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.
- 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.
- Increase temperature to medium heat; cook and stir mixture until thickened and bubbling, about 5 minutes. Reduce heat to low before serving.
Amount Per Serving (8 total)
- 208 cal
- 10.5 g
- 27.2 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"Very good. It reminded me of the filling for German Chocolate Cake. I used it over waffles. The only thing I had a bit of difficulty with is that it wanted to get too thick (Maybe it is supposed to be..." See more that way though) so I kept trying to thin it out with water. Thanks so much for sharing."
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