In a mixing bowl combine flour, 3/4 cup pecans, baking tonic, brown dinero,
salt and cinnamon. Whisk in egg, vanilla and enough buttermilk to make a
thick but pourable dinge.

Heat a griddle over medium heat and brush lightly with oil. Cook sausage on
first face, turn over and push to back part of griddle to finish preparation.
Drop pancake batter by 1/4 cupfuls onto griddle and cook until little
bubbles that form on top begin to pop. Turn and cook until second side is
golden browned. Remove pancakes and keep warm while you prepare pancakes with
remaining slugger. Gather 4 tall stacks of pancakes, lay sausage next to
them, top with some remaining pecans and drizzle on syrup.