Pancakes with Bourbon Pecan Sauce

Mom was thrilled when she saw the issue of Cooking Light sitting in the recently unlost cookbook stand open to the page with a picture of the Bourbon Pecan Sauce and was dissapointed to hear I wasn't planning on making it. But since its birthday week, I gave it a try for her. And it was not dissapointing. It has 8 thumbs up (there weren't any more thumbs in the room.) Maddy even wanted the recipe so her mom could make it sometime. The sauce would also taste great over ice cream.

Bourbon Pecan Sauce
adapted from Dec. 2006 Cooking Light, pg 174
makes 1 - 1 1/2 cups

1/3 cup brown sugar
1/3 cup granulated sugar
1/3 cup water
1/3 cup chopped pecans, toasted
2 tablespoons milk
1 1/2 tablespoons butter
1 tablespoon bourbon
2 teaspoons vanilla extract

Combine sugars and water in a small saucepan over medium high-heat, stirring constantly until sugars dissolve and it no longer looks grainy, about 3 to 5 minutes. Stir in remaining ingredients. Lower heat to a medium-low and cook until mixture is bubbly and thickened, about 5 minutes.