Buttermilk-Pecan Pancakes

2 cups all-purpose flour
1/2 cup finely chopped toasted pecans
3 tablespoons light brown sugar
2 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
2 1/4 cups buttermilk**

Whisk together the flour, pecans, light brown sugar, baking powder, baking soda, and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla extract and vanilla bean in a small bowl. Add the egg mixture to the dry mixture and gently mix to combine. Do not over mix. Let the batter sit at room temperature for at least 15 minutes and up to 30 minutes before using.

**I use powdered buttermilk, follow directions on package for mixing.

Caramel Syrup
3 tablespoons butter
1/2 cup brown sugar
1/2 cup buttermilk
1/4 teaspoon salt
1/2 vanilla 

Melt butter in large saucepan (believe me you want a large sauce pan).  Add brown sugar and salt, stir until smooth, continue stirring until it reaches full boil and sugar is melted.  Add buttermilk bring to a boil and let boil 8-9 minutes string constantly.  Remove from heat, stir in vanilla.  Let cool for 3-5 minutes before serving.  For thicker sauce use less buttermilk.