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1
Preheat the oven to 200 degrees F.
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2
Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl.
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3
Add the buttermilk, eggs, and cooled melted butter to a second bowl and whisk to combine.
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4
Make a well in the center of the dry ingredients and add the wet mixture.
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5
Stir with a rubber spatula until just combined.
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6
Do not overmix or you will end up with tough and chewy pancakes.
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7
Heat a large electric griddle or nonstick frying pan over medium heat.
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8
Add a few drops of vegetable oil and a pat of butter.
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9
Once butter melts, wipe skillet with a paper towel.
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10
Ladle about 1/4 cup of batter onto the griddle for each pancake.
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11
Evenly distribute chopped pecans on top of the pancakes.
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12
Cook the pancakes until the bubbles begin to burst on the surface, about 3 minutes, flip and continue cooking until the second side is a nice golden brown, about 2 more minutes.
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13
Repeat with remaining pancakes.
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14
Put the finished pancakes onto a sheet tray and let sit in the oven to stay warm as you finish.
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15
Arrange the pancakes on individual plates and serve with the syrup.
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16
Add the water, brown sugar and salt into a medium saucepan over medium heat.
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17
Bring the mixture to a simmer and stir until the sugar dissolves.
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18
Let simmer for 25 to 30 minutes, stirring occasionally.
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19
Let cool before serving.
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20
Yield: 3/4 cup
