Buttermilk Pecan Pancakes w Burbon Molasses Butter

SERVES 4 TO 6; MAKES 24 TO 36 SILVER DOLLAR PANCAKES Buttery pecans add a mild, nutty crunch to these light-as-can-be pancakes. Paired with the deep, almost smoky flavor of a bourbon molasses butter, it’s like having pecan pie for brunch. Cooking the pancakes silver dollar size is optional, but there’s just something so fun and appealing about a tall stack of silver dollar pancakes. [Brunch at Bobby's Cookbook]

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Step 1

Combine the vanilla seeds and vanilla extract in a small bowl. Whisk in the eggs, buttermilk, and butter.

Step 2

Whisk together the flour, finely chopped pecans, both types of sugar, baking powder, baking soda, and salt in a medium bowl. Whisk in the egg mixture until just combined. Do not overmix. Let sit at room temperature for 30 minutes or in the refrigerator for up to 1 hour.

Step 3

Preheat the oven to 250°F. Line a baking sheet with parchment.

Step 4

Heat a large cast-iron griddle or nonstick sauté pan over medium heat. Brush with butter and continue heating until the butter begins to foam. Drop 2 tablespoons of batter per pancake onto the griddle. Bake until bubbles start to form and burst, about 2 minutes. Flip and cook to set the other side, another 1 to 2 minutes. As the pancakes are ready, put them in a single layer on the baking sheet and keep warm in the oven until ready to serve.

Step 5

Stack 6 pancakes per person, topping each stack with some of the bourbon butter. Drizzle with warm maple syrup and garnish with coarsely chopped pecans.

Step 6

Combine the bourbon and sugar in a small saucepan and bring to a boil over high heat. Cook until reduced by half, about 5 minutes. Set aside to cool.

Step 7

Put the butter, molasses, salt, and bourbon mixture in a food processor and process until smooth. Scrape into a bowl, cover with plastic wrap, and refrigerate for at least 1 hour to allow the flavors to meld and up to 8 hours. Remove from the refrigerator about 30 minutes before using to soften.