Make the pancake batter (see recipe above) and set aside whilst you make the sauce.
Combine all the toffee sauce ingredients in a saucepan and heat on medium, stirring constantly until the sugar has dissolved.
Bring the mixture to the boil then turn down to a simmer. Keep stirring the mixture every so often for about 5 minutes. Test the thickness of the sauce by dripping a small amount of it onto a plate, leaving it for a few seconds to cool and then running your finger through it. A line should be left through the sauce when it has been cooked for long enough.
Set aside whilst you cook the pancakes (see recipe above)
Serve the pancakes with the toffee sauce (you may need to gently warm it back up before serving) whipped cream and pecans.