(maryanne kehoe) wrote:

I'm not--Greg is accusing me of top-posting!


CORNMEAL PANCAKES WITH HONEY-PECAN BUTTER

100% would make it again

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

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. Makes about 10.


Bon Appétit
September 2003


A Cook from Mairead on 02/16/04
"Best pancakes I have ever made or eaten. They were so light and airy.
Only change - I would add more sugar to the pecan butter

Stephanie ( ) from Mundelein, IL on 02/05/04
This was an extremely delicious dish. It was simple and a pure joy
putting the fork in your mouth. My fiancee could not get enough of
them!!! I can't wait to make this recipe for more people!

LBT ( ) from Anchorage, Alaska on 12/07/03
Very good pancakes and easy to make. The honey-pecan butter is yummy.
I plan to use the left over portion on toast during the week.

A Cook from Waynesboro, VA on 11/09/03
These are absolutley wonderful!! I usually try a different scone or
pancake recipe every weekend. My husband said yesterday after tasting
these..."I think that you have found it!" They are very easy and so
"high" and light. And, I even used whole wheat pastry flour instead of
all purpose! Loved the butter and with warm maple syrup....YUM! My
little guys loved them as well! Will be doing again and again!

Ellen Westmoreland ( ) from Spring Hill, Florida on
09/26/03
These pancakes were light and melted in your mouth. Our company
thought they were wonderful also!"


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