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Cornmeal-Wheat Pancakes Recipe

Cornmeal-Wheat Pancakes Recipe

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
TOTAL TIME: Prep: 15 min. Cook: 5 min./batch YIELD:4 servings

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

  • 1. In a large bowl, combine the first seven ingredients. Combine the eggs, buttermilk and oil; add to dry ingredients just until moistened.
  • 2. 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.
  • 3. 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.