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1
Melt the butter in a small saucepan over medium heat.
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2
Add the pecans and cook, stirring frequently, until they look toasted and the butter is light brown and foamy, about 5 minutes.
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3
Add the maple syrup and bring to a boil.
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4
Immediately remove from the heat and set aside.
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5
Heat the oven to 200 degrees F and arrange a rack in the middle.
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6
Place a baking sheet fitted with a wire rack in the oven.
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7
In a medium bowl, whisk together the egg, oil, and milk.
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8
Set aside.
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9
In a large bowl, whisk together the flour, cornmeal, sugar, and baking powder until well combined and free of lumps.
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10
Add the milk mixture to the flour mixture and stir until just mixed and moistened (the batter will be lumpy), about 50 strokes.
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11
Heat a large seasoned griddle, cast-iron skillet, or frying pan over medium heat.
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12
Test to see if the pan is hot enough by sprinkling a few drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.
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13
Once the pan is ready, use a paper towel to rub it with oil.
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14
Ladle the pancake batter into the pan, 1/4 cup for 4-inch pancakes.
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15
Cook until bubbles completely cover the top, about 2 to 3 minutes.
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16
Flip and cook the other side until the bottoms are golden brown, about 2 minutes.
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17
Transfer the pancakes to the baking sheet in the oven to keep warm.
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18
Repeat with the remaining batter.
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19
Serve immediately with the syrup.
