Cornmeal adds a delicious crunch to these pancakes sweetened with our granulated honey.
Cornmeal Buttermilk Pancakes
Cornmeal Buttermilk Pancakes
Fiona Kennedy
6
5 minutes
30 minutes
American
breakfast
Cornmeal adds a delicious crunch to these pancakes sweetened with our granulated honey.
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup cornmeal
- 1/3 cup granulated honey (5141)
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup buttermilk
- 2 large eggs
- 2 Tbs. unsalted butter, melted and cooled to room temperature
- butter or vegetable oil for cooking pancakes
Directions
- Place flour, cornmeal, granulated honey, baking soda, baking powder and salt in a medium mixing bowl and whisk to combine.
- Place buttermilk, eggs and melted butter in a measuring cup and whisk well. Pour mixture into flour mixture and stir just until combined.
- Heat skillet over medium heat. Add oil or butter to pan and add a scant 1/4 cup of batter. Cook 1-2 minutes, or until bottom is golden brown and then flip pancake and cook 1 minute more, or until cooked through. Repeat with remaining batter. Serve pancakes warm, with maple syrup, honey butter, or lemon curd.