Cornmeal Pancakes with Honey-Pecan Butter
Light and fluffy pancakes made with cornmeal and topped with a decadent honey-pecan compound butter. These golden pancakes combine the subtle crunch of cornmeal with classic pancake texture, served with a homemade honey-pecan butter and warm maple syrup.
Ingredients
- •½ cup unsalted European-style butter
- •2 tablespoons honey
- •⅛ teaspoon ground cinnamon
- •⅓ cup finely chopped toasted pecans
- •1 cup all purpose flour
- •⅓ cup fine yellow cornmeal
- •2 tablespoons sugar
- •1 teaspoon baking powder
- •½ teaspoon baking soda
- •¼ teaspoon salt
- •2 large eggs
- •¾ cup sour cream
- •¾ cup whole milk
- •¼ cup vegetable oil
- •½ teaspoon vanilla extract
- •¼ cup Melted European-style butter
- •½ cup Maple syrup
- •warmed
Cooking Instructions
- 1.
Using electric mixer, beat 1/2 cup butter, honey, and cinnamon in small bowl until fluffy. Stir in pecans. Season with salt.
5 min
- 2.
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.
10 min
- 3.
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.
20 min
