I'm Elyse. Some of my most vivid and cherished memories are around a table with friends and family, and I want that for you, too.
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Was this pancake recipe created because I was craving cornbread for breakfast? Yes. And I will not apologize because…it’s perfect.
These honey and cornmeal pancakes are a variation of the hoecake recipe in Huckleberry: Stories, Secrets, and Recipes from Our Kitchen by the brilliant Zoe Nathan. I have mentioned Huckleberry before (hello loaf cake) and will undoubtedly mention them again because the cookbook brings me So. Much. Joy.
While her recipe rules as-is, I didn’t need quite so many cakes (we’re just two people and I couldn’t spend the entire day napping). I also made honey the only sweetener and added some vanilla and orange zest—both pair great with corn and together create a really rounded flavor profile.
What Is the Difference Between a Hoecake, a Johnny Cake & a Cornmeal Pancake?
So, there are a couple of reasons I am calling this recipe a cornmeal pancake and not a hoecake. One, I’m not from the South and I’m not interested in eating the lunch of any authentic recipes already on the internet. Second, everything I’ve read says that traditional hoecakes aren’t usually sweet and these puppies are definitely sweet, thanks to the addition of honey and orange zest.
Now, as far as I can tell, the only difference between a hoecake and a johnny cake is where you are from—with johnny cakes being more of a northern term. Weirdly, the National Park Service has a little article talking about it, with a beautiful recipe from 1796. Additionally, What’s Cooking America has some interesting history behind the potential origin of the name johnny cake.
Tips for Making the Perfect Honey & Cornmeal Pancakes
One of the reasons these pancakes come out so well is because we’re taking a maximalist approach to the ingredient list for an ultimate flavor combo. That means we’re using both cornmeal and fresh corn, whole milk and buttermilk, vanilla and orange. Beyond prepping your ingredients, there isn’t much to these little corn cakes. So the only thing you really need to pay attention to is the cooking.
Some folks will say you need a griddle or a castiron skillet, but I have gotten great results with butter and whatever pan I have lying around. The secret is to get the pan (or griddle) nice and hot, and then reduce the heat to a medium/medium-low before adding some butter. Cook the pancake on one side until the edges look dry and bubbles have form, then flip and voila! Buttery, corny goodness.
This quick recipe has become a favorite and we’ve enjoyed them both by the stack (with loads of butter and honey, or jam) and as a breakfast “sandwich”, shoving some eggs and sausage between two, like a real adult.
Looking for some different breakfast recipes? Here are some of my favorites:
If you haven’t already, grate your ear of corn and zest your orange. Grating the corn instead of chopping it will give you more of a mushy texture that integrates into the pancake a little better.
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt. Make a well in the center and add the honey, milk, buttermilk, melted butter, egg, and corn. Whisk to combine.
Preheat and grease your skillet or griddle.
Using a 1/3C, drop the batter onto the skillet. Once you notice drying around the edges and bubbles that appear set on the surface, it’s time to flip and cook for about 1 minute longer.
Remember that the first one is always a little wonky, so enjoy it while you cook the rest of them.
Serve immediately with butter, more honey, or jam.