Corn Cakes with Butter & Warm Honey
Serve with a side of eggs and crispy bacon.
Servings: 8 pancakes
Ingredients
- 1/2 c. all-purpose flour
- 1 c. yellow cornmeal
- 3 T. granulated sugar
- 1 T. baking powder
- 1/2 tsp. salt
- 1 1/4 c. milk
- 1/4 c. butter melted
- 2 eggs
- 1/2 tsp. vanilla extract
- Honey and butter for topping
Instructions
- In a large mixing bowl combine flour, cornmeal, sugar, baking powder and salt.
- In a separate mixing bowl, whisk together milk, melted butter, eggs and vanilla. Pour egg mixture into flour mixture, whisk until just combined.
- Ladle 1/4 cupfuls onto a hot buttered skillet and cook until bubbly. Flip and cook until golden brown on the bottom.
- Serve with a pat of butter and drizzle with warm honey.