Cornmeal Pancakes Recipe With Cinnamon-Honey Butter


| 11/5/2013 11:22:00 AM


Tags: pancakes, cinnamon, Tabitha Alterman,

For the best pancakes, use the freshest whole-grain cornmeal, or grind your own. Soaking the cornmeal overnight will soften the whole grains. You can also make the cinnamon-honey butter ahead of time. Yield: 6 to 8 servings.

Butter: 

2 sticks butter, at room temperatureCinnamon Pancakes with cinnamon-honey butter
2 tbsp honey
1 tsp ground cinnamon
Pinch of salt 

Pancakes:

2 cups water
2 cups freshly ground cornmeal
1/2 to 1 cup whole milk
1 1⁄2 tsp salt
Tiny pinch stevia or pinch brown sugar
1/2 cup bacon grease, lard, melted butter or vegetable oil

Using a hand mixer or a stand mixer with the paddle attachment, beat the butter, honey and cinnamon on low speed until fluffy, about 3 minutes. Refrigerate in a lidded bowl for an hour before use if you intend to make into pats.

robyn
1/20/2014 8:46:00 AM

This recipe looked so good but unfortunately did not work. There is nothing to bind the pancakes together, and they fall apart in the pan. What a mess!





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