Stir together the egg, sugar, butter and milk.
Sift the dry ingredients together and stir in the pecans.
Add the liquid mixture to the dry ingredients. Stir to just blend. (Batter should be slightly lumpy.)
Ladle onto a lightly greased preheated griddle or skillet.
Cook 1 to 2 minutes per side, turning only once.
Serve hot with butter and hot syrup.
Makes about 15 3-inch pancakes.