Cornmeal Pancakes with Honey Butter Syrup
These Cornmeal Pancakes with Honey Butter Syrup are a delicious breakfast version of eating cornbread slathered with warm honey butter.
Servings: 12 pancakes
Calories: 335kcal
Equipment
Ingredients
Honey Butter Syrup
- ¾ cup unsalted butter (see note)
- ½ cup honey
- ½ teaspoon salt
Cornmeal Pancakes
- 1 ½ cups all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups milk use your favorite dairy-free milk to make this recipe dairy-free
- 2 large eggs
- ¼ cup canola oil or substitute any other neutral-flavored cooking oil
Instructions
Honey Butter Syrup
- Melt ¾ cup unsalted butter in a small saucepan over medium heat. Stir in ½ cup honey and ½ teaspoon salt. Continue heating until the mixture comes to a gentle boil. Turn off the heat and cover the saucepan to keep warm until the pancakes are ready.
Cornmeal Pancakes
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup yellow cornmeal, ¼ cup granulated sugar, 1 Tablespoon baking powder,1 teaspoon baking soda, and ½ teaspoon salt.
- In a small bowl or large measuring cup, whisk together 1 ½ cups milk , 2 large eggs, and ¼ cup canola oil Fold the milk mixture into the flour mixture, and stir until there is no more un-mixed flour, but the batter is still quite lumpy. Let the batter rest for 10 minutes.
- While the batter rests, heat a large skillet or griddle over medium heat. Grease the griddle or pan lightly with butter or oil.
- Gently stir the batter again, and spoon onto your preheated skillet or griddle in ¼ to ½ cup portions, depending on how large you want your pancakes. Cook until the edges of the batter have set, and the bottom is browned, about 5 minutes. Flip pancakes with a large flipper, and cook until browned, another 2-3 minutes. Adjust the heat as needed if the pancakes are burning, or are not browning. Repeat with the remaining batter, re-greasing the skillet between each batch for best results. If desired, place the pancakes on a wire rack set into a baking sheet, and place in a 200°F oven to keep warm while the remaining pancakes cook.
- Serve pancakes immediately with honey butter syrup. To freeze, cool pancakes completely, then lay pancakes in a single layer on a parchment-lined baking sheet. Once frozen, transfer pancakes to an airtight container or freezer bag. Thaw and reheat in the microwave to serve.
Notes
If using salted butter for the syrup, skip the salt. Use a dairy-free butter alternative to make the syrup dairy-free.
Nutrition
Calories: 335kcal | Carbohydrates: 39g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 63mg | Sodium: 417mg | Potassium: 129mg | Fiber: 2g | Sugar: 18g | Vitamin A: 457IU | Vitamin C: 0.1mg | Calcium: 108mg | Iron: 1mg
