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1
Preheat the oven to 200 degrees F.
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2
Whisk together the flour, pecans, granulated sugar, light brown sugar, baking powder, baking soda, and salt in a medium bowl.
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3
Whisk together the eggs, buttermilk, butter and vanilla extract and vanilla bean in a small bowl.
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4
Add the egg mixture to the dry mixture and gently mix to combine.
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5
Do not overmix.
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6
Let the batter sit at room temperature for at least 15 minutes and up to 30 minutes before using.
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7
Heat a cast iron or nonstick griddle pan over medium heat and brush with melted butter.
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8
Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until the bubbles appear on the surface and the bottom is golden brown, about 2 minutes, flip over and cook until the bottom is golden brown, 1 to 2 minutes longer.
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9
Transfer the pancakes to a platter and keep warm in a 200 degree F oven.
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10
Serve 6 pancakes per person, top each with some of the bourbon butter.
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11
Drizzle with warm maple syrup and dust with confectioners' sugar.
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12
Garnish with fresh mint sprigs and more toasted pecans, if desired.
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13
Combine the bourbon and sugar in a small saucepan and cook over high heat until reduced to 3 tablespoons, remove and let cool.
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14
Put the butter, molasses, salt and cooled bourbon mixture in a food processor and process until smooth.
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15
Scrape into a bowl, cover with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
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16
Remove from the refrigerator about 30 minutes before using to soften.
