Cornmeal Pancakes with Honey-Pecan Butter
Cornmeal Pancakes with Honey-Pecan Butter is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Using electric mixer, beat 1/2 cup butter, honey, and cinnamon in small bowl until fluffy.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionUsing 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.