Maple Pecan Blueberry Pancakes

• 1 Tablespoon Butter
• 1 Tablespoon Brown Sugar
• 2 Tablespoons Maple Syrup
• 1/4 teaspoons Ground Cinnamon
• 1/2 cups Chopped Pecans
• 1 pint Blueberries
• 1-1/2 cup Prepared Pancake Batter
• Additional Butter Or Cooking Spray, As Desired For Pancakes

1. Preheat oven to 350u0b0F. Line baking sheet with parchment paper.
2. In small saucepan, melt butter over medium heat. Add brown sugar, syrup, and cinnamon; mix well. Cook until bubbly, stirring constantly. Add pecans; cook 2 minutes, stirring constantly.
3. Spread mixture onto parchment-lined cookie sheet. Bake 6 minutes or until golden brown. Let cool a couple of minutes and break apart (to do this, I just crumpled up the parchment paper and smashed down the pecans a bit).
4. Add a little over half of pecans and blueberries to pancake batter and gently combine.
5. On griddle or pan, melt butter over medium-high heat and pour batter to desired thickness. Cook pancakes about 2 minutes on each side or until golden brown and cooked through. Top finished pancakes with remaining pecans and blueberries.

butter, brown sugar, maple syrup, ubc, pecans, blueberries, batter, butter

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/maple-pecan-blueberry-pancakes/ (may not work)