Combine the heavy cream and Southern Butter Pecan creamer in a small bowl. Using an electric mixer, whip at high speed until mixture increases in volume and loose peaks form. (See note below.) Place Butter Pecan Cream in the refrigerator until needed.

Place the pecans on a parchment lined baking sheet. Bake at 350°F for 5-6 minutes. Remove pecans from the oven and set aside to cool.

In a medium bowl, combine the flour, sugar, salt, baking powder and baking soda. Mix until well combined and set aside.

In a small bowl, whisk together the buttermilk, milk and egg white until well combined.

In another small bowl, whisk together the egg yolk and melted butter. Add this to the egg white mixture and mix until well combined.

Add the liquid mixture to the flour mixture and stir gently until just combined. (Tip: Take care not to overmix.)

Place a large skillet or griddle over medium heat. Brush the pan with canola or vegetable oil.

Once hot, add about 1/4 cup of batter to the griddle. Once bubbles begin to appear at the top of the pancake (~1-2 minutes), carefully flip the pancakes and continue cooking until done (~1-2 more minutes).

Brush the skillet with oil again and continue until no batter remains.

Layer several pancakes with several Tbsp of Butter Pecan Cream in between each layer.

Garnish with toasted pecans and serve with maple syrup.