Servings: 2
Preheat:
Prep Time: 15 Minutes
Source: Huckleberry by Zoe Nathan
Southern pancakes. Delicious served with butter, syrup and blueberries
Ingredients:
1.5 cups cornmeal
1/2 cup flour
1 Tbsp baking powder
1 1/2 tsp. kosher salt
2 Tbsp honey
3 Tbsp maple syrup
3/4 C whole milk
1/4 C buttermilk
1/2 C unsalted butter, melted and slightly cooled
2 eggs
2 ears of fresh corn, grated
Directions:
Put the cornmeal, flour, baking powder and salt in a large bowl. Add the honey, maple syrup, milk, buttermilk, melted butter, eggs, and corn. Whisk to combine.
About 5 minutes before you are ready to make pancakes, preheat a greased griddle over medium heat. The griddle is ready when a few droplets of water sizzle and dance across the surface. Lower the heat to medium to begin cooking.
Drop 1/3 cup of batter onto the griddle. When bubbles set on the surface of the pancake and the bottom is golden, flip and cook one minute longer.
Serve hot