Get ready to elevate your breakfast game with a delightful twist on a classic favorite! These cornbread pancakes with honey butter syrup are not just your ordinary pancakes; they are a mouthwatering fusion of sweet and savory that will have your taste buds dancing with joy. Imagine fluffy, golden pancakes made from cornmeal, served warm and drizzled with a luscious honey butter syrup that adds an irresistible touch of sweetness. Perfect for lazy weekend mornings or impressing guests at brunch, this recipe is a must-try that will leave everyone asking for seconds. Dive into this delicious adventure and discover how simple ingredients can create a breakfast masterpiece!
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 1/4 cup melted butter
- 1/4 cup honey
- 1/4 cup softened butter
Instructions
- In a large mixing bowl, combine cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk dry ingredients together until thoroughly blended.
- In a separate medium bowl, beat eggs until well combined. Add milk and melted butter, whisking to create a smooth liquid mixture.
- Pour wet ingredients into dry ingredients, stirring gently until just combined. Be careful not to overmix; some small lumps are acceptable. Let batter rest for 3-5 minutes to allow ingredients to settle.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease surface with butter or cooking spray.
- Using a 1/4 cup measuring cup, pour batter onto hot griddle. Cook pancakes until bubbles form on the surface and edges look slightly dry, approximately 2-3 minutes.
- Carefully flip pancakes and cook opposite side for an additional 1-2 minutes until golden brown. Repeat with remaining batter.
- For honey butter syrup, mix softened butter with honey in a small bowl until smooth and well combined.
- Serve warm pancakes immediately, drizzling honey butter syrup generously over the top. Garnish with additional honey if desired.
Tips
- Don’t Overmix: When combining the wet and dry ingredients, stir gently until just combined. Overmixing can lead to dense pancakes, so it’s okay if there are a few small lumps in the batter.
- Let the Batter Rest: Allow the batter to rest for 3-5 minutes before cooking. This helps the pancakes become fluffier and gives the cornmeal time to hydrate.
- Perfect Cooking Temperature: Ensure your skillet or griddle is preheated to medium heat. If it’s too hot, the pancakes will burn on the outside while remaining raw on the inside.
- Use a Measuring Cup: For uniform pancakes, use a 1/4 cup measuring cup to pour the batter onto the griddle. This ensures even cooking and perfect portion sizes.
- Keep Them Warm: If you’re making a large batch, keep the cooked pancakes warm in a low oven (around 200°F) while you finish cooking the rest.
- Customize Your Syrup: Feel free to experiment with the honey butter syrup! Add a pinch of cinnamon or a splash of vanilla extract for an extra flavor boost.
- Serve Immediately: These pancakes are best enjoyed fresh off the griddle. Serve them warm with a generous drizzle of honey butter syrup and maybe even some fresh fruit for a delightful breakfast experience!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 7g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 85mg
