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Originally shared on the web 02/25/2016

2 eggs, beaten
2 T. sugar
1/4 c. butter, melted and cooled slightly
1/4 c. maple syrup
1-1/2 c. all-purpose flour
2 t. baking powder
1/2 t. salt
1-1/2 c. milk
2/3 c. chopped toasted pecans
Garnish: additional maple syrup, warmed

In a large bowl, whisk together eggs, sugar, butter and syrup. In a separate bowl, mix together flour, baking powder and salt. Add flour mixture and milk alternately to egg mixture, beginning and ending with flour mixture. Stir in pecans. Set a cast-iron skillet over medium heat and brush lightly with oil. Skillet is ready when a few drops of water sizzle when sprinkled on surface. Pour batter by scant 1/4 cupfuls onto griddle. Cook until bubbles appear on tops of pancakes and bottoms are golden about 2 minutes. Turn and cook until golden on the other side, about one minute more. Add a little more oil to skillet for each batch. Serve pancakes with warm maple syrup. Makes about 1-1/2 dozen.