Pecan Griddle Cakes with Orange Butter

BUTTER:
6 tablespoons unsalted butter, softened
3 tablespoons sweet orange marmalade
1 1/2 teaspoons honey

PANCAKES
3/4 cup flour
3/4 cup wheat flour
2 tablespoons light brown sugar
1 3/4 teaspoons baking powder
1/2 teaspoon salt
2 cups milk
1 large egg + 1 egg white
2 tablespoons unsalted butter, melted
2/3 cup toasted pecans, chopped

To prepare butter, place all ingredients in mixing bowl and mix well. Cover and refrigerate if not using immediately.

For pancakes, sift flours, brown sugar, baking powder and salt into a mixing bowl.

In a large bowl, whisk together 2 cups milk, egg, egg white and butter. Whisk dry ingredients into liquid ones. If batter seems too thick, add 1/4 c. milk. Mix in pecans.

Preheat oven to 250�F. Spray a nonstick skillet with nonstick cooking spray. Place skillet over medium heat.

Working in batches, pour batter onto hot skillet by scant 1/4 cupfuls. Cook until bubbles appear and bottoms of pancakes are golden, about 3 minutes.

Turn and cook until golden on other side, about 2 minutes. Transfer to a baking sheet and keep warm in oven. Continue until all batter has been used.

Serve with orange butter and warmed maple syrup.

Makes 12 pancakes (6" each).