Preheat oven to 400 F. In small bowl of food processor, process 1/2 cup pecans until finely ground. Transfer to bowl. In processor, pulse remaining pecans to coarsely chop.

In medium bowl, whisk eggs, milk, maple syrup, brown sugar, cinnamon and salt. Stir in finely ground and coarsely chopped pecans.

In 10-inch ovenproof skillet over medium-low heat, heat butter. Add batter to pan. Cook without stirring until edges begin to set, 5 minutes, then transfer to oven and bake until completely set and golden brown, 10 minutes. Pancake will puff up in oven then fall into place as it cools.

Allow to cool in pan 10 minutes then sprinkle with confectioners’ sugar and cut into eight wedges. Serve warm or chilled.