Cornmeal Pancakes With Honey-Cinnamon Butter |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 2 |
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These pancakes are so delicious! - yield is only estimated depending on the size of pancakes. Ingredients:
1 cup flour, plus |
2 tablespoons flour |
1/3 cup yellow cornmeal |
3 -4 tablespoons sugar (for a sweeter taste add in more sugar) |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
2 large eggs |
3/4 cup sour cream |
1 cup full-fat milk |
1/4 cup oil (not olive oil) |
1 teaspoon vanilla |
butter (for frying) |
1/2 cup butter, room temperature |
2 -3 tablespoons honey |
1/4-1/2 teaspoon cinnamon |
Directions:
1. To make the butter: in a bowl using an electric mixer beat all ingredients until fluffy, season with salt if desired.
2. To make the pancakes: sift together 1 cup plus 2 tablespoons flour, cornmeal, sugar, baking powder and salt in a large bowl.
3. Whisk the eggs in a medium bowl, then whisk in sour cream, milk, oil and vanilla.
4. Add the egg mixture to the flour mixture, whisking until blended.
5. Heat a griddle or heavy skillet over medium heat with butter.
6. Pour about 1/3-cup batter onto griddle.
7. Cook until the bottoms brown (about 3-4 minutes.
8. Turn over pancakes and cook till the bottom browns (about 2 minutes).
9. Serve with honey-cinnamon butter.
10. Delicious!
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