Buttery and full of corn flavor, these cornmeal pancakes are part cornbread part breakfast food. Enjoy!
- 120g yellow cornmeal (I use Albers)
- 30g all-purpose flour
- 2t baking powder
- 3/4t kosher salt
- 3T honey
- 90ml whole milk
- 30ml buttermilk
- 55g (1/4C) unsalted butter, melted and cooled
- 1 egg
- 1 ear of corn, grated
- 1/2t vanilla extract
- 1t orange zest
- 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.