Lemon-Pecan Pancakes with Southern Comfort Molasses
Published by Harvard Common Press
Stacked high and oozing with the slow drizzle of dark and smoky Southern Comfort molasses, these tart lemon pancakes strike a counterbalance of flavors. The crunchy toasted pecans, along with a cascade of confectioners’ sugar, royally crown this elegant breakfast dish.
Total TimeUnder 30 minutes
Taste and TextureSweet, Tart
Type of DishPancakes
- For the Molasses
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (120 ml) water
- 1/4 cup (60 ml) Southern Comfort liqueur or bourbon
- 6 tablespoons (120 g) sugarcane molasses
- 2 tablespoons (28 g) unsalted butter
- 1/2 teaspoon salt
- For the Pancakes
- 1 tablespoon (14 g) baking powder
- 3 cups (375 g) unbleached all-purpose flour
- 1 teaspoon salt
- of something
- 1 teaspoon ground cinnamon
- 2 large eggs, beaten
- 2 tablespoons (12 g) lemon zest
- 1/4 cup (60 ml) freshly squeezed lemon juice
- 1 1/2 cups (355 ml) buttermilk, plus more if needed
- 1 cup (110 g) finely chopped pecans
- 1 cup (100 g) toasted pecan halves
- Confectioners’ sugar
- Thin lemon slices
For the Molasses
Put the sugar and ¼ cup (60 ml) of the water in a heavy saucepan over medium-high heat. Bring to a boil and then lower the heat to medium. While shaking the pan from side to side, continue slowly boiling until the sugar dissolves and a dark caramel forms.
Immediately add the remaining ¼ cup (60 ml) of water to stop the cooking. Add the Southern Comfort and bring back to a low boil. Add the molasses, butter, and salt. Cook down until thickened, about 5 minutes. Remove from the heat and keep warm for serving.
For the Pancakes
Put the flour, baking powder, salt, and cinnamon in a large mixing bowl. Whisk to combine.
In another large bowl, put the eggs, lemon zest, lemon juice, and buttermilk. Whisk to combine. Add the dry ingredients to the wet ingredients and whisk to combine. The mixture should be a pourable pancake batter consistency. If not, add more buttermilk. Add the chopped pecans and stir to combine.
Heat a large nonstick pan coated with nonstick spray over medium heat. Ladle a portion of batter and cook until done on both sides, about 3 to 5 minutes total. Move the pancakes to a platter and keep warm until ready to serve.
For serving, stack the pancakes on individual plates and add toasted pecan halves between the layers and along the edges. Drizzle with the Southern Comfort Molasses. Dust with confectioners’ sugar and garnish with lemon slices.
I love the Deep South flavor of Southern Comfort, but any good bourbon will work as well. If this sauce hardens, simply reheat before serving.
Read NextBlueberry Cornmeal Pancakes