Preheat the oven to 200 degrees F.

Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl.

Add the buttermilk, eggs, and cooled melted butter to a second bowl and whisk to combine.

Make a well in the center of the dry ingredients and add the wet mixture. Stir with a rubber spatula until just combined. Do not overmix or you will end up with tough and chewy pancakes.

Heat a large electric griddle or nonstick frying pan over medium heat. Add a few drops of vegetable oil and a pat of butter. Once butter melts, wipe skillet with a paper towel. Ladle about 1/4 cup of batter onto the griddle for each pancake. Evenly distribute chopped pecans on top of the pancakes. Cook the pancakes until the bubbles begin to burst on the surface, about 3 minutes, flip and continue cooking until the second side is a nice golden brown, about 2 more minutes. Repeat with remaining pancakes.

Put the finished pancakes onto a sheet tray and let sit in the oven to stay warm as you finish.

Arrange the pancakes on individual plates and serve with the syrup.

Add the water, brown sugar and salt into a medium saucepan over medium heat. Bring the mixture to a simmer and stir until the sugar dissolves. Let simmer for 25 to 30 minutes, stirring occasionally. Let cool before serving.

Yield: 3/4 cup