To Make the Pecan Praline Syrup

1. In a medium-sized pot over medium heat, stir together the corn syrup, brown sugar and water and bring to a boil, whisking constantly, for 3-5 minutes, or until the sauce thickens and begins to turn carmel in color and coats the back of a spoon (it make take a few minute longer).
2. Remove the pan from the heat and carefully stir in the half and half, and vanilla being careful to avoid the boiling liquid as it bubbles up when the dairy is added. 
3. Stir in the pecan pieces and salat and allow the Pecan praline liquid to cook before transferring it to a serving dish.
4. Store in the fridge.

For the Pancakes

1.  In a medium bowl, combine the flour sugar, baking powder, baking soda, and salt and whisk well to combine all the dry ingredients.
2. In a large mixing bowl, stir together the buttermilk, melted butter, vanilla and beaten eggs.
3. Using a whisk, fold the dry ingredients into the wet ingredients until just combined. Being careful to not over mix.
4. If adding pecans, stir in the chopped nuts.
5. Allow the batter to rest for 15 minutes.
6. Heat a frying pan or griddle t over medium-high heat.
7.  Spray with cooking spray or brush a light coating of butter or oil on the griddle.
8. With a ladle, add 1/4-1/3 cups of batter per pancake to the heated pan and cook.
9. When small bubbles have formed on the surface and the edges are firm, flip the pancake over and continue to cook the other side.
10. Remove each pancake from the griddle and keep warm.
11. Serve with the Pecan Praline Syrup and enjoy.