Cornmeal adds a delicious crunch to these pancakes sweetened with our granulated honey.
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Cornmeal Buttermilk Pancakes
Cornmeal Buttermilk Pancakes
Category
breakfast
Cuisine
American
Servings
6
Prep Time
5 minutes
Cook Time
30 minutes
Cornmeal adds a delicious crunch to these pancakes sweetened with our granulated honey.
Fiona Kennedy
Ingredients
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3/4 cup all-purpose flour
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3/4 cup cornmeal
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1/3 cup granulated honey (5141)
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1 tsp. baking soda
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1/2 tsp. baking powder
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1/2 tsp. salt
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1 cup buttermilk
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2 large eggs
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2 Tbs. unsalted butter, melted and cooled to room temperature
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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.