Browned Butter: Place 2 tablespoons unsalted butter in small skillet over low heat. (If possible, use a light colored skillet to better determine the level of browning.) Increase to medium-low heat, stirring butter with heat proof spatula. Cook and stir until butter takes on desired brown color. Watch carefully; browning can happen fast. Remove from heat. Stir in 1/2 cup toasted chopped pecans. Note: 2 tablespoons melted butter can be used in place of browned butter.
Bourbon Syrup: For each 1/2 cup of Aunt Jemima® Syrup, stir in 2 to 3 teaspoons bourbon. Heat over low heat if warm syrup is desired.