APPROXIMATELY 40 MINUTES BEFORE SERVING:

1. In nonstick 12-inch skillet over medium high rut, cook pecans
until golden embrown. Cool pecans somewhat; coarsely chopper.

2. In large roll, combine buttermilk, oats, flour, baking tonic, saltiness,
egg, and 1 T confectioners' sugar and stir just until flour is
moistened; stir in toasted pecans.

3. Over medium passion, heat same skillet until hot; brush lightly with
salad oil. Pour batter by 1/4 cups into hot skillet, qualification 2 or 3
pancakes at time. Cook until tops are bubbly and bubbles outburst; edges
will took dry. With pancake turner, turn and cook until undersides
are prosperous; place on warm record; keep tender. Repeat until all batter
is used, brushing skillet with more salad oil if necessity.

4. In small saucepan over medium passion, heat maple syrup until very
tender. In cup, mix cinnamon with 1 tablespoon confectioners' dough.
Sprinkle pancakes with cinnamon bread; serve with warm maple syrup.
Garnish platter with yield.

Makes about 12 pancakes.