Cornmeal Pancakes With Honey-Pecan Butter

Recipe Ingredients

1/2 cup	99g / 3.5oz	Unsalted European-style butter - (1 stick) - room temperature
2 tablespoons	30ml	Honey
1		Ground cinnamon - (generous)
1/3 cup	48g / 1.7oz	Finely-chopped toasted pecans
1 cup	62g / 2.2oz	All-purpose flour - plus
2 tablespoons	30ml	All-purpose flour
1/3 cup	20g / 0.7oz	Fine yellow cornmeal
2 tablespoons	30ml	Sugar
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/4 teaspoon	1.3ml	Salt
2 teaspoons	10ml	Eggs (large)
3/4 cup	177ml	Sour cream
3/4 cup	177ml	Whole milk
1/4 cup	59ml	Vegetable oil
1/2 teaspoon	2.5ml	Vanilla extract
		Melted European-style butter
		Maple syrup - warmed

Recipe Instructions

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.

This recipe yields about 10 pancakes.

Source:
Bon Appetit, September 2003

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.