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Cornmeal Pancakes with Honey-Pecan Butter

Bon Appétit, September 2003

½ 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
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
Melted European-style butter
Maple syrup, warmed

Using electric mixer, beat ½ 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.

Makes about 10.