Silver Dollar Buttermilk-Pecan Pancakes with Bourbon Molasses Butter and Maple Syrup

If you’re a fan of indulgent breakfasts, these Silver Dollar Buttermilk-Pecan Pancakes are sure to delight your taste buds. Imagine fluffy, bite-sized pancakes studded with toasted pecans, drizzled with warm maple syrup, and topped with a decadent Bourbon Molasses Butter. It’s a breakfast fit for royalty!

Ingredients for Buttermilk-Pecan Pancakes:

• 1 1/2 cups all-purpose flour
• 1/2 cup finely chopped toasted pecans
• 2 tablespoons granulated sugar
• 1 tablespoon light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 2 large eggs
• 1 1/2 cups, plus 3 tablespoons buttermilk
• 3 tablespoons unsalted butter, melted and cooled, plus more for the griddle
• 1/2 vanilla bean, split lengthwise and seeds scraped
• 1 teaspoon pure vanilla extract
• Bourbon Molasses Butter (recipe below)
• Pure maple syrup, warmed
• Confectioners’ sugar, for garnish
• Fresh mint sprigs, for garnish
• Coarsely chopped toasted pecans, for garnish (optional)

Also, read the recipe for the Turkish Chickpea Burger

Instructions:

1. Whisk together the flour, pecans, granulated sugar, light brown sugar, baking powder, baking soda, and salt in a medium bowl.
2. In a small bowl, whisk together the eggs, buttermilk, melted butter, vanilla extract, and vanilla bean seeds. Add the egg mixture to the dry ingredients and gently mix until just combined. Let the batter sit at room temperature for at least 15 minutes (up to 30 minutes) before using.
3. Heat a cast iron or nonstick griddle pan over medium heat and brush with melted butter. Use 2 tablespoons of batter for each pancake and cook until bubbles appear on the surface and the bottom is golden brown (about 2 minutes). Flip over and cook until the other side is golden brown (1 to 2 minutes longer).
4. Transfer the pancakes to a platter and keep warm in a 200°F oven.
5. Serve 6 pancakes per person, top each stack with a generous dollop of Bourbon Molasses Butter, drizzle with warm maple syrup, and dust with confectioners’ sugar.
6. Garnish with fresh mint sprigs and additional toasted pecans if desired.

Bourbon Molasses Butter:

1. Combine 1/2 cup good quality bourbon (or more to taste) and 1 tablespoon sugar in a small saucepan. Cook over high heat until reduced to 3 tablespoons. Remove and let cool.
2. Put 1 cup (2 sticks) of slightly softened unsalted butter, 3 tablespoons molasses, a pinch of kosher salt, and the cooled bourbon mixture in a food processor. Process until smooth.
3. Scrape the butter into a bowl, cover with plastic wrap, and refrigerate for at least 1 hour to allow the flavors to meld. Remove from the refrigerator for about 30 minutes before using to soften.

Enjoy these delightful silver dollar pancakes with a touch of Southern charm and a hint of indulgence. They’re perfect for lazy weekend mornings or special occasions. Bon appétit!