Lemon-Pecan Pancakes with Southern Comfort Molasses

For the Molasses

1. Put the sugar and ¼ cup (60 ml) of the water in a heavy saucepan over medium-high heat. Bring to a boil and then lower the heat to medium. While shaking the pan from side to side, continue slowly boiling until the sugar dissolves and a dark caramel forms.

2. Immediately add the remaining ¼ cup (60 ml) of water to stop the cooking. Add the Southern Comfort and bring back to a low boil. Add the molasses, butter, and salt. Cook down until thickened, about 5 minutes. Remove from the heat and keep warm for serving.

For the Pancakes

1. Put the flour, baking powder, salt, and cinnamon in a large mixing bowl. Whisk to combine.

2. In another large bowl, put the eggs, lemon zest, lemon juice, and buttermilk. Whisk to combine. Add the dry ingredients to the wet ingredients and whisk to combine. The mixture should be a pourable pancake batter consistency. If not, add more buttermilk. Add the chopped pecans and stir to combine.

3. Heat a large nonstick pan coated with nonstick spray over medium heat. Ladle a portion of batter and cook until done on both sides, about 3 to 5 minutes total. Move the pancakes to a platter and keep warm until ready to serve.

4. For serving, stack the pancakes on individual plates and add toasted pecan halves between the layers and along the edges. Drizzle with the Southern Comfort Molasses. Dust with confectioners’ sugar and garnish with lemon slices.

Table Tip