Hootenanny Pancakes

1. Preheat oven to 400°. Place a 10" cast iron skillet in the oven as it preheats.
2. Spread the pecans out on a baking sheet and bake in the oven for 6-8 minutes until they have lightly toasted and have a nutty warm aroma. Roughly chop once they've cooled.
3. Vigorously whisk the eggs, milk, salt, cinnamon, nutmeg, and vanilla together until light and frothy. You can whisk by hand or a blender and whizz on a high speed for 1-2 minutes until very frothy.
4. Whisk in the flour until just combined. Allow the batter to sit for a few minutes to absorb the flour. 
5. Carefully add the butter to the hot skillet. Once it is melted, remove from the hot skillet from the oven and pour the batter directly into the skillet on top of the melted butter, do not mix together. Bake for 20-25 minutes until the edges have started to brown and the center has puffed up and set.

Bourbon Maple Syrup

1. While the hootenanny pancake bakes, prepare the bourbon maple syrup.
2. Warm the maple syrup and brown sugar in a small, heavy pot over medium heat until the brown sugar melts and dissolves completely.
3. Then turn the heat down to low and stir in the bourbon and vanilla. Allow to simmer on low while the pancake finishes baking.
4. Top the Hootenanny Pancake liberally with powdered sugar and toasted pecans. Serve with warm bourbon maple syrup.