Cornmeal Pancakes with Honey-Pecan Butter

Preparation

1. Step 1

   Using electric mixer, beat 1/2 cup butter, honey, and cinnamon in small bowl until fluffy. Stir in pecans. Season with salt.

   Step 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.

   Step 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.