CORNMEAL PANCAKES WITH HONEY-PECAN BUTTER

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Cornmeal Pancakes with Honey-Pecan Butter image

Categories     Cake     Milk/Cream     Egg     Breakfast     Brunch     Fry     Kid-Friendly     Pecan     Cornmeal     Fall     Honey     Sour Cream     Bon Appétit     Small Plates

Yield Makes about 10

Number Of Ingredients 17

1/2 cup (1 stick) unsalted European-style butter, room temperature
2 tablespoons honey
Generous pinch of ground cinnamon
1/3 cup finely chopped toasted pecans
1 cup plus 2 tablespoons all purpose flour
1/3 cup fine yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup sour cream
3/4 cup whole milk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
Melted European-style butter
Maple syrup, warmed

Steps:

  • Using electric mixer, beat 1/2 cup butter, honey, and cinnamon in small bowl until fluffy. Stir in pecans. Season with salt.
  • Sift flour, cornmeal, sugar, baking powder, baking soda, and salt into large bowl. Whisk eggs in medium bowl to blend; whisk in sour cream, milk, oil, and vanilla. Gradually add liquid mixture to dry ingredients, whisking just until blended.
  • Heat griddle or heavy large skillet over medium heat. Working in batches, brush griddle lightly with melted butter. Pour batter by 1/3 cupfuls onto griddle. Cook until bottoms brown, about 4 minutes. Turn pancakes over and cook until second sides brown, about 2 minutes. Divide pancakes among plates and top with honey-pecan butter. Serve, passing warm maple syrup separately.

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