Cornbread Pancakes with Honey Butter Syrup
Ingredients
Pancake Batter
-
2 ½
cups
buttermilk
-
1
cup
cornmeal
-
1
cup
all-purpose flour
-
2 ½
tsp
baking powder
-
1
tsp
baking soda
-
½
tsp
salt
-
¼
cup
granulated sugar
-
2
large
eggs
-
3
Tbsp
vegetable oil
-
3
Tbsp
applesauce
Honey Butter Syrup
-
½
cup
butter
-
½
cup
powdered sugar
-
½
cup
honey
-
½
cup
buttermilk
-
½
tsp
baking soda
Instructions
- Soak cornmeal in buttermilk overnight in a bowl, then cover and refrigerate.
- Preheat a skillet or griddle to medium heat.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Remove the cornmeal mixture from the refrigerator and stir in sugar, eggs, vegetable oil, and applesauce.
- Gently mix in the dry ingredients until just combined; the batter should be slightly lumpy.
- Butter the griddle and pour ¼ cup of batter for each pancake.
- Flip the pancakes when bubbles appear on the surface and the bottom is golden, then cook until the other side is golden.
- For the syrup, melt butter in a saucepan, stir in powdered sugar and honey, then whisk until combined.
- Mix in buttermilk and bring the mixture to a boil, stirring constantly, then remove from heat and stir in baking soda until frothy.
- Serve pancakes warm with honey butter syrup.
Nutrition Facts (estimated)
Servings
9
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
200mg
Cholesterol
50mg
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