Ingredients for Cornmeal Pancakes With Honey Cinnamon Butter
- 1 cup all-purpose flour
- Yellow Cornmeal
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- Baking Soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup sour cream
- Full Fat Milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup honey
- 1 teaspoon ground cinnamon
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cornmeal Pancakes With Honey Cinnamon Butter? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cornmeal Pancakes With Honey Cinnamon Butter
- **Make the Honey Cinnamon Butter:** In a medium bowl, cream together 1/2 cup (1 stick) softened unsalted butter, 1/4 cup honey, 1 teaspoon ground cinnamon, and a pinch of salt using an electric mixer until light and fluffy.
- **Make the Pancakes:** In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a separate medium bowl, whisk together 2 large eggs, 1/2 cup sour cream, 1 cup milk, 2 tablespoons vegetable oil, and 1 teaspoon vanilla extract.
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Heat a lightly oiled griddle or large skillet over medium heat.
- Pour 1/3 cup of batter onto the hot griddle for each pancake.
- Cook for 3-4 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
- Serve immediately with a generous dollop of honey cinnamon butter. Enjoy!
- Optional: Add blueberries, chocolate chips, or other desired mix-ins to the batter.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
34g
Fat
47g
Carbs
7g
