Ingredients:
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Directions:
Combine berries, cinnamon, water, brown sugar and salt in a saucepan. Bring to a boil, reduce heat and simmer 30 minutes. Remove cinnamon and add corn syrup and vanilla. Strain if desired and keep warm until use.
Chop pecans into small pieces and toast in a dry skillet over medium heat for 3 or 4 minutes, stirring and tossing occasionally. Set aside. Sift together the flour, salt, sugar, baking powder and baking soda into a large mixing bowl. Separate the eggs.
In a second bowl, combine and whisk together the egg yolks and melted butter. Add the milk and buttermilk to the egg yolk mixture and mix well. Add the wet mixture to the dry and stir together, then fold in the pecans. Whip the egg whites to soft peaks and gently fold into the batter.
Heat a griddle over medium high heat until quite hot and brush lightly with vegetable oil. Pour batter onto the hot griddle 3 to 4 tablespoons at a time and cook until the surface begins to bubble and volcano, about 2 minutes. Flip the cakes and cook another minute and eat promptly. |
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