Melt the butter and add the pecan halves. Cook for about 3 minutes, stirring constantly, until the pecans are well toasted.

When the butter begins to foam around the pecan halves, add the maple syrup all at once. Continue to cook the butter-syrup mixture until it is hot and bubbly.

Momentarily remove the pan from the heat and carefully add the vanilla extract and the water; incorporating with a whisk or wooden spoon. Return the pan to the heat and cook the mixture for a 3-4 more minutes; until the mixture is hot and thickens slightly.

Add a pinch of salt.

As it cools, it will "break" on you; meaning the syrup and butter will separate. Just give it a good stir before saucing the pancakes.

Place the cream cheese, vanilla and sugar in bowl of your stand mixer or hand mixer

Beat the ingredients until the cream cheese is smooth

Add in the cream and continue to beat until the mix thickens, around 2 minutes and refrigerate.

Measure all the dry ingredient into a large bowl and whisk well together to break down lumps

Next, melt your butter, this way it is not hot when you add it into the mix

In a separate jug mix the buttermilk, eggs, vanilla and food coloring.

Add the buttermilk mixture to the dry ingredients. Stir until mostly combined. Add the melted butter to the batter; folding gently. Take care not to over mix your batter. The batter will be very thick.

Refrigerate for 15 minutes

Pre-heat a non-stick pan over medium-low heat. If you are using a non-stick electric griddle, set the electric griddle temperature a little under 325°F.

For each pancake, scoop a heaped spoonful ( ¼ cup). Thin with your spoon if very thick, but not too much. it is supposed to be a thick batter

Cook the pancakes on the first side until they puff up and are full of bubbles and the edges begin to look dry; about 4 minutes

Turn the pancakes over and cook on the second side for roughly 2 minutes.

Serve the finished pancakes hot with a big dollop of cream cheese frosting and drizzle over the maple pecan sauce. Enjoy!!!!