Cornmeal Pancakes With Honey-Pecan Butter
Serves: 3
Callie Medhurst
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
52
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Honey1 cup
Yellow Cornmeal (fine)2 tbsps
Sugar1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt2 large
Egg3 cup
Sour Cream3 cup
Whole Milk1 cup
Vegetable Oil1 tsp
Vanilla ExtractDirections:
1
Using electric mixer, beat 1/2 cup butter, honey, and cinnamon in small bowl until fluffy
2
Stir in pecans
3
Season with salt
4
Sift flour, cornmeal, sugar, baking powder, baking soda, and salt into large bowl
5
Whisk eggs in medium bowl to blend; whisk in sour cream, milk, oil, and vanilla
6
Gradually add liquid mixture to dry ingredients, whisking just until blended
7
Heat griddle or heavy large skillet over medium heat
8
Working in batches, brush griddle lightly with melted butter
9
Pour batter by 1/3 cupfuls onto griddle
10
Cook until bottoms brown, about 4 minutes
11
Turn pancakes over and cook until second sides brown, about 2 minutes
12
Divide pancakes among plates and top with honey-pecan butter
13
Serve, passing warm maple syrup separately
14
Using electric mixer, beat 1/2 cup butter, honey, and cinnamon in small bowl until fluffy
15
Stir in pecans
16
Season with salt
17
Sift flour, cornmeal, sugar, baking powder, baking soda, and salt into large bowl
18
Whisk eggs in medium bowl to blend; whisk in sour cream, milk, oil, and vanilla
19
Gradually add liquid mixture to dry ingredients, whisking just until blended
20
Heat griddle or heavy large skillet over medium heat
21
Working in batches, brush griddle lightly with melted butter
22
Pour batter by 1/3 cupfuls onto griddle
23
Cook until bottoms brown, about 4 minutes
24
Turn pancakes over and cook until second sides brown, about 2 minutes
25
Divide pancakes among plates and top with honey-pecan butter
26
Serve, passing warm maple syrup separately