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
Cornmeal-Wheat Pancakes
Cornmeal-Wheat Pancakes
Prep Time
15 min
Cook Time
5 min
Yield
12 pancakes (1/2 cup honey butter)
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 large 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.
Nutrition Facts
3 pancakes with 2 tablespoons honey butter: 538 calories, 29g fat (10g saturated fat), 140mg cholesterol, 1141mg sodium, 60g carbohydrate (25g sugars, 3g fiber), 12g protein.
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