Buttermilk and Honey Pancakes

We loved these delicious, simple-to-make pancakes with honey butter from Southern Living Comfort Food Recipes…we enjoyed them for Sunday brunch with Don’s homestead pork sausage.  With or without the honey butter, the pancakes alone are an excellent recipe.  I usually have buttermilk on hand; it keeps well, but I also keep powdered buttermilk on hand to mix up for recipes like this.

                      Buttermilk and Honey Pancakes

               Topping    

1/2     cup butter -- softened

     1/3 cup pecans -- finely chopped, toasted

  2        tablespoons honey -- divided

     1/4 teaspoon cinnamon

               Pancakes

1         cup flour, all-purpose -- 4 1/2 ounces

  1        teaspoon baking powder

     1/2 teaspoon baking soda

     1/4 teaspoon salt

  1        large egg -- slightly beaten

  1        cup buttermilk

  2        tablespoons honey

Topping: 

Stir together butter, pecans, 2 tablespoons of honey and cinnamon.  Cover and chill until ready to serve.

Pancakes:

Stir together flour and next 3 ingredients in a medium bowl.  Add egg, buttermilk and remaining 2 tablespoons of honey, stirring until well blended.

Pour 1/4 cup batter onto hot, lightly greased griddle or skillet.  Cook 1-2 minutes until the top (especially the center) is covered with bubbles and edges look cooked.  Turn and cook 1 more minute.

Repeat with remaining batter.  Top pancakes with honey pecan butter and additional honey as desired.

  "9 cakes"

Per Serving: 216 Calories; 14g Fat (56.4% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 52mg Cholesterol; 324mg Sodium.  Exchanges: 1 Grain (Starch); 0 Lean