Corn Griddle Cakes with Sausage
['1/2 cup (1 stick) unsalted butter', '1/2 cup honey', '1 1/2 tablespoons finely grated orange zest', 'Kosher salt, freshly ground pepper', '6 tablespoons (3/4 stick) unsalted butter', '3/4 cup (about 7 ounces) breakfast sausage, casings removed if necessary', '1 1/2 cups fresh (or frozen, thawed) corn kernels', '1 cup yellow cornmeal', '1/2 cup whole wheat flour', '1 tablespoon sugar', '1 teaspoon kosher salt', '1 teaspoon freshly cracked black peppercorns', '1/2 teaspoon baking soda', '1/4 teaspoon baking powder', 'Pinch of cayenne pepper', '1 1/4 cups buttermilk', '2 large eggs', '6 scallions', 'chopped']
Melt butter in a small saucepan over low heat. Whisk in honey and orange zest. Season to taste with salt and pepper. Cover and keep warm.
Melt butter in a small saucepan over medium heat. Spoon milk solids from surface and discard. Pour clarified butter into a small glass measuring cup (there should be about 1/4 cup), leaving any browned bits behind; set aside. (Alternatively, use 1/4 cup grapeseed oil.)
Cook sausage in a 10" cast-iron skillet or other large heavy nonstick skillet over medium heat, breaking up into small pieces with the back of a spoon, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer sausage to a small bowl. Add corn to same skillet and cook over medium-high heat, stirring often, until browned, 5-6 minutes. Transfer corn to bowl with sausage and let cool. Wipe skillet clean and reserve.
Whisk cornmeal and next 7 ingredients in a medium bowl. Whisk buttermilk and eggs in a large bowl; add dry ingredients and whisk until just combined. Fold in sausage, corn, and scallions.
Heat 1 tablespoon clarified butter in reserved skillet; working in batches and adding butter as needed between batches, add batter to pan by tablespoonfuls. Cook until cakes are crisp and golden brown, 2-3 minutes. Turn cakes over and cook until browned, 1-2 minutes longer. Transfer cakes to paper towels to drain. Serve warm drizzled with orange-honey butter.
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