Cornmeal-Wheat Pancakes Recipe

Cornmeal-Wheat Pancakes Recipe photo by Taste of Home

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Drizzled with a touch of honey butter, these tasty hotcakes will brighten your sweetie's morning...if the rest of the family doesn't get to them first. —Elisabeth Larsen, Pleasant Grove, Utah

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Cornmeal-Wheat Pancakes Recipe

Prep: 15 min. Cook: 5 min./batch

Yield: 4 Servings

15 5 20

Ingredients

3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup cornmeal
2 teaspoons sugar
1 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon baking soda
2 eggs
1-1/2 cups buttermilk
1/4 cup canola oil
HONEY BUTTER:
1/4 cup butter, softened
1/4 cup honey
1 teaspoon ground cinnamon

Directions

In a large bowl, combine the first seven ingredients. Combine the eggs, buttermilk and oil; add to dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.
In a small bowl, combine the butter, honey and cinnamon. Serve with pancakes. Yield: 12 pancakes (1/2 cup honey butter).

Nutritional Facts 3 pancakes with 2 tablespoons honey butter equals 538 calories, 29 g fat (10 g saturated fat), 140 mg cholesterol, 1,141 mg sodium, 60 g carbohydrate, 3 g fiber, 12 g protein.

Originally published as Cornmeal-Wheat Pancakes in Simple & Delicious August/September 2011, p25

Trick for Fluffy Pancakes & Waffles

For very light and tender pancakes or waffles, separate the egg and beat the white until stiff. Stir the yolk and other liquid ingredients into the dry ingredients, then fold in the beaten egg white. —Jonelle W., Trenton, Michigan