Cornbread Pancakes with honey Butter Syrup

Makes 18 pancakes

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Name: Cornbread Pancakes with honey Butter Syrup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 1/2 cups Buttermilk; 1 cup cornmeal; 1 cup flour; 2 1/2 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1/4 cup sugar; 2 large Eggs; 3 tbsp vegetable oil; 3 tbsp applesauce; 1/2 cup butter; 1/2 cup powdered sugar; 1/2 cup honey; 1/2 cup buttermilk; 1/2 tsp baking soda

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INGREDIENTS

2 1/2 cups Buttermilk
1 cup cornmeal
1 cup flour
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup sugar
2 large Eggs
3 tbsp vegetable oil
3 tbsp applesauce
Honey Butter Syrup
1/2 cup butter
1/2 cup powdered sugar
1/2 cup honey
1/2 cup buttermilk
1/2 tsp baking soda

INSTRUCTIONS

In a bowl, whisk together cornmeal and buttermilk, cover and refrigerate overnight.

Preheat a non-stick skillet or griddle to medium heat (I heat an electric griddle to 350 degrees). In a bowl, whisk together flour, baking powder, baking soda and salt, set aside. Remove cornmeal mixture from refrigerator and stir in sugar, eggs, vegetable oil and applesauce. Gently whisk in dry mixture and stir just until combine, batter should be slightly lumpy. Butter griddle (note: if you have a really good non-stick griddle, that's really non-stick, I would recommend NOT buttering it then the pancakes don't spread as much) and pour 1/4 cup mixture onto griddle at a time. Flip pancake when bubbles start to appear on surface and bottom is golden. Cook opposite side until golden. Serve warm with honey butter syrup, blueberry syrup, vanilla cream syrup or maple syrup.

Honey Butter Syrup

Melt butter in a large saucepan over medium low heat , stir powdered sugar and honey and whisk until combine. Mix in buttermilk. Bring mixture just to a boil stirring constantly, then remove from heat and stir in 1/2 tsp baking soda. Stir mixture until frothy about 10 seconds. Serve warm.

Store syrup in refrigerator in an airtight container up to one week, reheat in the microwave until warm.

NOTES

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Cornbread Pancakes with honey Butter Syrup

2 1/2 cups Buttermilk
1 cup cornmeal
1 cup flour
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup sugar
2 large Eggs
3 tbsp vegetable oil
3 tbsp applesauce
 Honey Butter Syrup
1/2 cup butter
1/2 cup powdered sugar
1/2 cup honey
1/2 cup buttermilk
1/2 tsp baking soda

In a bowl, whisk together cornmeal and buttermilk, cover and refrigerate overnight.

Honey Butter Syrup

Store syrup in refrigerator in an airtight container up to one week, reheat in the microwave until warm.

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Nutrition

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Serving Size: 1 Serving (2610g)
Recipe Makes: 1 Servings

Calories: 3971
Calories from Fat: 2230 (56%)

Amt Per Serving		% DV

	Total Fat 247.7g	330 %
	Saturated Fat 143.4g	717 %
	Monounsaturated Fat 68.6g
	Polyunsanturated Fat 15.6g
Cholesterol 1860.2mg		572 %
Sodium 19650.1mg		678 %
Potassium 3721.6mg		98 %
Total Carbohydrate 342g		101 %
	Dietary Fiber 16.5g	66 %
	Sugars, other 325.5g
Protein 114.5g		164 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3971

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