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.