Ingredients for Cornmeal Pancakes With Honey And Black Pepper
- Yellow Cornmeal
- 2 tablespoons honey (plus extra for drizzling)
- 1 cup boiling water
- 1 ½ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt (plus a pinch of coarse sea salt for topping)
- 1 cup milk
- 1 large egg
- Frozen Corn Kernels
- ½ tablespoon butter
- Cracked Black Pepper
- Coarse Sea Salt
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How to Make Cornmeal Pancakes With Honey And Black Pepper
- In a heat-safe bowl, combine 1 cup cornmeal, 2 tablespoons honey, and 1 cup boiling water.
- Cover and let stand for 10 minutes.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking soda, and ½ teaspoon salt.
- In another bowl, whisk together 1 cup milk and 1 large egg.
- Once the cornmeal mixture has cooled slightly, gently stir the flour mixture into the egg mixture until just combined. Do not overmix.
- Fold in the softened cornmeal mixture and ½ cup of fresh or frozen corn kernels (optional).
- Heat a lightly oiled griddle or large skillet over medium heat.
- Melt ½ tablespoon butter on the hot griddle.
- Pour ¼ cup of batter onto the griddle for each pancake, leaving space between each.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles begin to form and pop on the surface.
- Repeat until all batter is used.
- Serve immediately, drizzled with honey, and sprinkled with freshly cracked black pepper and a pinch of coarse sea salt.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
35g
Fat
24g
Carbs
17g
