3tablespoonsunsalted butter, melted and cooled slightly
2teaspoonsvegetable oil
1cupfinely chopped pecans, toasted if desired
Instructions
In medium bowl, whisk together the flour, cornmeal, sugar, cinnamon, baking powder, baking soda, and salt.
Whisk egg, vanilla and melted butter into milk until combined. Make a well in center of the dry ingredients; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
Heat a 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon pecans over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.