One batch of buttermilk pancake batter
Melt 2 TB butter in a heavy skillet over medium heat. Add 1/2 cup chopped pecans, 2 TB sugar, and a few drops of lemon juice. Cook, stirring, for about 2 minutes, until the pecans are lightly toasted, and the sugar is just beginning to caramelize. Cool slightly and stir into the mixture into the batter. Serve the pancakes with warm maple syrup and butter.
Note: These are very good! They are also very good topped with warm apple current compote.