Pecan Sticky Bun Style Pancakes

1 batch buttermilk pancake batter (your favorite buttermilk pancake mix will do)
1 cup brown sugar, divided into fours
1 stick (4 ounces) unsalted butter, cut into 4 pieces
4 TBSP honey, divided into 4 TBSP
1 1/2 cup pecans, divided four ways

The sauce recipe is divided into fours because you want a fresh batch of sauce for every couple pancakes you make to ensure that the caramel doesn’t burn.

In a small heavy-bottomed sauté pan, bring the brown sugar, butter and honey to a boil over medium-low heat, stirring frequently to dissolve the sugar. Add pecans. Turn off until ready for pancakes.

Prepare a baking sheet with paper towels down and set aside.

Now this part will seem weird, you are going to get a separate large sauté pan and add some butter to cook the pancakes in. Let butter melt and then pour your pancake batter. I made smaller and thicker pancakes so that they would fit into the small sauté pan once transferred. Once they are cooked on one side move them to the prepared baking sheet cooked side down.

Turn the heat back on the sticky bun sauce and add the half cooked pancake to the pan, batter side down. Let pancake simmer for a couple of minutes until cooked through. You can cut and check and see if you are not sure it is cooked through or not.

Once cooked use a spatula to flip the pancake sticky bun side up. Make a small stack and add the extra sauce and sprinkle some more pecans if desired.

Clean your pan out and make a fresh batch of sauce and start all over again. These are more work than your average pancake….but oh so yummy!!!