The inspiration behind every recipe I post come from super random places. A few weeks ago, a corn biscuit with the most luscious honey butter made me realize that I needed to represent this flavor combo somewhere on the old blog. How did I forget how good it is? The meld of crunchy cornmeal in a crispy buttery cake with the gooey honey butter syrup is just so good.
I love recipes like this, with ingredients I typically have on hand at all times. Though classic pancakes are always awesome, these are just a step above the standard and definitely something extra special. I cooked the cakes in plenty of butter which gave them super crispy edges and still a soft and fluffy center. Melting honey and butter together creates the perfect syrup-like topping, but you could of course just use maple too if you like.
I made these here in Wisconsin for my Mom & sister and they were a huge hit- I can’t wait to recreate them in New York for Andy!!
- ½ cup ground cornmeal
- ½ cup all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 1 tablespoon canola oil
- 1 large egg, lightly beaten
- about 4 tablespoons of butter for frying the cakes
- 4 tablespoons butter
- 4 tablespoons honey\
- In a bowl whisk together the cornmeal, flour, baking powder and salt. Make a small well in the middle and pour in the buttermilk, oil and egg. Whisk until smooth.
- Set batter aside while you preheat your skillet on medium low heat. Melt the butter for the syrup and stir in the honey until smooth.
- Melt about a tablespoon of butter in the skillet and cook the griddle cakes, 1-3 at a time depending on the size of your pan. When bubbles form and pop in the batter, carefully flip each cake and cook until golden.
- Repeat with more butter for each batch. Serve griddle cakes with honey butter syrup.
Katrina @ Warm Vanilla Sugar says
April 8, 2015 at 2:30 pmI love cornbread and honey so this sounds lovely!! Definitely need to try.
Jessica @ Golden Brown and Delicious says
April 8, 2015 at 3:58 pmCornbread is one of my favorite things, and griddle cakes sound perfect. I love this combo!
taylor @ greens & chocolate says
April 9, 2015 at 11:08 amCornmeal pancakes are THE BEST. And with honey butter syrup? That sounds like pure heaven. Hope you’re having a great time in the Midwest :)
Judy Ann says
April 9, 2015 at 12:40 pmI have made these for years! but…nerve thought to eat them with any syrup… I live in the deep south- and here they are cornbread patties..eaten with anything you would enjoy cornbread with!
Same ingredients except for the oil…I just use the milk and egg for the wet ingredients. So delicious!
Rachel @ Bakerita says
April 9, 2015 at 7:18 pmOh my goodness I absolutely need these! This sounds so incredible, especially with that honey butter.
Joanne Bruno says
April 13, 2015 at 5:59 pmMmm to honey butter on ANYTHING. Why haven’t I been putting on all my pancakes for my whole life?!
Myrtice Stevens says
April 20, 2015 at 6:55 pmI’m all about pancakes. I could eat pancakes 24 hours a day. 7 day a week. Your recipe diversifies my pancakes cook book. I’m going to make it this weekend, stay tune for the cake of my.
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Merci Jollibee says
December 29, 2015 at 10:36 pmMmm to honey butter on ANYTHING. Why haven’t I been putting on all my pancakes for my
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deirdreagale says
October 3, 2016 at 11:59 amIt looks delicious !!!! I can’t resist when I saw your post and this kind of cake. I am not sure that I can make a cake like yours but thank you for your recipe.
Racheal says
March 26, 2019 at 8:48 amMy daughter loves pancakes so much. And this recipe gives me some ideas. I will try this recipe this weekend. Thanks very much.