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Cornmeal-Wheat Pancakes

 Cornmeal-Wheat Pancakes
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
4 ServingsPrep: 15 min. Cook: 5 min./batch

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 Eggland's Best 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).

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Cornmeal-Wheat Pancakes (continued)

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.