This cornbread pancake with honey butter syrup recipe is a delightful twist on the classic pancake. The combination of cornmeal and buttermilk creates a rich, moist texture, while the honey butter syrup adds a sweet, buttery finish. Perfect for breakfast or brunch, these pancakes can be paired with various syrups for added flavor.
Some ingredients in this recipe may not be commonly found in your pantry, such as buttermilk, which is essential for the pancake batter's tangy flavor and tender texture. Additionally, applesauce is used to add moisture and a hint of sweetness. Make sure to check your local supermarket for these items.
Ingredients For Cornbread Pancake With Honey Butter Syrup
Buttermilk: Provides moisture and a tangy flavor to the pancake batter.
Cornmeal: Adds a distinct, slightly gritty texture and corn flavor to the pancakes.
All-purpose flour: Forms the base of the pancake batter.
Baking powder: Helps the pancakes rise and become fluffy.
Baking soda: Reacts with the buttermilk to leaven the batter.
Salt: Enhances the flavors of the other ingredients.
Granulated sugar: Adds sweetness to the pancake batter.
Eggs: Provide structure and richness to the pancakes.
Vegetable oil: Adds moisture and keeps the pancakes tender.
Applesauce: Adds moisture and a hint of sweetness to the batter.
Butter: Forms the base of the honey butter syrup, adding richness.
Powdered sugar: Sweetens and thickens the honey butter syrup.
Honey: Adds natural sweetness to the syrup.
Buttermilk: Used again in the syrup to add a tangy flavor.
Baking soda: Helps the syrup become frothy and light.
One reader, Hodge Hatcher says:
The cornbread pancake with honey butter syrup is a delightful breakfast treat. The pancakes are fluffy with a perfect hint of sweetness, and the syrup adds a rich, buttery finish. It's a comforting and delicious way to start the day!
Techniques Required for Making Cornbread Pancakes with Honey Butter Syrup
How to whisk: Use a whisk to combine ingredients smoothly and incorporate air into the mixture. How to refrigerate overnight: Place the mixture in a covered container and store it in the refrigerator for at least 8 hours. How to preheat a skillet or griddle: Heat the cooking surface to medium heat before adding any batter to ensure even cooking. How to butter a griddle: Spread a thin layer of butter on the heated griddle to prevent sticking and add flavor. How to flip a pancake: Wait until bubbles form on the surface and the edges look set, then use a spatula to flip the pancake. How to melt butter: Heat butter in a saucepan over medium-low heat until it turns into a liquid. How to whisk until combined: Stir the ingredients together until they are fully mixed and smooth. How to bring a mixture to a boil: Heat the mixture until it starts to bubble vigorously. How to store syrup: Place the syrup in an airtight container and keep it in the refrigerator.
How To Make Cornbread Pancake with Honey Butter Syrup
This cornbread pancake makes a filling and hearty breakfast made with cornmeal. You can top it with honey butter syrup for a delicious breakfast treat.
Serves:
Ingredients
For Cornbread Pancake:
- 2½cupsbuttermilk
- 1cupcornmeal
- 1cupall-purpose flour
- 2½tspbaking powder
- 1tspbaking soda
- ½tspsalt
- ¼cupgranulated sugar
- 2eggs,large
- 3tbspvegetable oil
- 3tbspapplesauce
For Honey Butter Syrup:
- ½cupbutter
- ½cuppowdered sugar
- ½cuphoney
- ½cupbuttermilk
- ½tspbaking soda
Instructions
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In a bowl, whisk together cornmeal and buttermilk, cover and refrigerate overnight.
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Preheat a non-stick skillet or griddle to medium heat. In a bowl, whisk together flour, baking powder, baking soda, and salt, set aside.
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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 and pour ¼ cup of mixture onto griddle at a time. Flip pancake when bubbles start to appear on the surface and the bottom is golden.
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Cook opposite side until golden. Serve warm with honey butter syrup, blueberry syrup, vanilla cream syrup, or maple syrup.
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Melt butter in a large saucepan over medium-low heat, stir powdered sugar and honey, and whisk until combine. Mix in buttermilk.
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Bring mixture just to a boil stirring constantly, then remove from heat and stir in ½ teaspoon of baking soda. Stir the mixture until frothy for about 10 seconds. Serve warm.
-
Store syrup in refrigerator in an airtight container for up to one week, reheat in the microwave until warm.
Nutrition
- Calories: 400.58kcal
- Fat: 16.97g
- Saturated Fat: 7.59g
- Trans Fat: 0.45g
- Monounsaturated Fat: 6.65g
- Polyunsaturated Fat: 1.59g
- Carbohydrates: 57.05g
- Fiber: 1.15g
- Sugar: 32.28g
- Protein: 6.75g
- Cholesterol: 65.93mg
- Sodium: 483.28mg
- Calcium: 201.27mg
- Potassium: 193.03mg
- Iron: 1.86mg
- Vitamin A: 114.95µg
- Vitamin C: 1.99mg
Crucial Technique Tips for Perfect Cornbread Pancakes
To achieve the perfect texture for your cornbread pancakes, make sure to not overmix the batter. Overmixing can result in tough pancakes. Stir just until the dry ingredients are incorporated, leaving the batter slightly lumpy. This will ensure your pancakes are light and fluffy.
Time-Saving Tips for Making Cornbread Pancakes
Prepare the cornmeal mixture ahead: Mix cornmeal and buttermilk the night before to save time in the morning.
Use a non-stick skillet: A non-stick skillet ensures easy flipping and less cleanup.
Pre-measure ingredients: Measure and set aside all dry ingredients and wet ingredients before starting.
Make syrup in advance: Prepare the honey butter syrup ahead of time and store it in the refrigerator.
Batch cook pancakes: Cook multiple pancakes at once on a large griddle to speed up the process.
Use a ladle: A ladle helps portion out the batter evenly and quickly.
Substitute Ingredients For Cornbread Pancake with Honey Butter Syrup Recipe
buttermilk - Substitute with milk and lemon juice: Mix 1 tablespoon of lemon juice with enough milk to make 1 cup. Let it sit for 5 minutes. This mimics the acidity and thickness of buttermilk.
cornmeal - Substitute with polenta: Polenta is essentially the same as cornmeal but may have a slightly different grind. It will still provide the same corn flavor and texture.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a bit more fiber and nutrients, though it may make the pancakes slightly denser.
baking powder - Substitute with baking soda and cream of tartar: Use 1/4 teaspoon of baking soda and 1/2 teaspoon of cream of tartar for each teaspoon of baking powder needed.
baking soda - Substitute with baking powder: Use 3 times the amount of baking powder as a substitute for baking soda, but be aware this may affect the taste slightly.
salt - Substitute with sea salt: Sea salt can be used in the same amount and will provide a slightly different mineral content.
granulated sugar - Substitute with honey: Use 3/4 cup of honey for every cup of sugar, and reduce the liquid in the recipe by 1/4 cup.
eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. Let it sit for 5 minutes to thicken.
vegetable oil - Substitute with coconut oil: Coconut oil can be used in the same amount and will add a slight coconut flavor.
applesauce - Substitute with mashed banana: Mashed banana can be used in the same amount and will add a slight banana flavor.
butter - Substitute with margarine: Margarine can be used in the same amount and will provide a similar texture and flavor.
powdered sugar - Substitute with granulated sugar: Blend granulated sugar in a blender until it becomes a fine powder. Use in the same amount.
honey - Substitute with maple syrup: Maple syrup can be used in the same amount and will provide a different but complementary flavor.
buttermilk - Substitute with yogurt: Use plain yogurt thinned with a little water or milk to achieve a similar consistency and acidity.
baking soda - Substitute with baking powder: Use 3 times the amount of baking powder as a substitute for baking soda, but be aware this may affect the taste slightly.
Presentation Ideas for Cornbread Pancakes with Honey Butter Syrup
Serve smaller portion sizes: Present the cornbread pancakes in a refined, smaller size to emphasize quality over quantity. Use a ring mold to ensure uniformity and elegance.
Use decoration: Garnish the plate with a drizzle of honey butter syrup in an artistic pattern. Add a few fresh blueberries and a sprig of mint for a pop of color and freshness.
Layer textures: Stack two or three cornbread pancakes slightly offset to create height and visual interest. This also allows the honey butter syrup to cascade beautifully down the sides.
Highlight ingredients: Place a small dollop of vanilla cream syrup or maple syrup on the side to offer a variety of flavors. This gives the diner a choice and showcases the versatility of the dish.
Use high-quality serveware: Plate the cornbread pancakes on a pristine white plate with a wide rim. This minimalist approach draws attention to the food and enhances its visual appeal.
Add a touch of luxury: Top the cornbread pancakes with a small piece of edible gold leaf or a light dusting of powdered sugar for an extra touch of elegance and sophistication.
Incorporate seasonal elements: Use seasonal fruits like strawberries or raspberries to add a fresh, seasonal element to the dish. This not only enhances the flavor but also aligns with the time of year.
Balance colors: Ensure the plate has a balanced color palette. The golden cornbread pancakes, amber honey butter syrup, and vibrant fruits create a visually appealing contrast.
Focus on cleanliness: Keep the plate clean and free of smudges or spills. Use a damp cloth to wipe the edges of the plate before serving to maintain a professional presentation.
Personal touch: Add a small, handwritten card with the name of the dish and a brief description of its inspiration. This adds a personal touch and engages the diner with the story behind the creation.
Essential Kitchen Tools for Making Cornbread Pancakes
Mixing bowl: Used for combining ingredients like the cornmeal and buttermilk mixture, and later for mixing the dry and wet ingredients together.
Whisk: Essential for whisking together the cornmeal and buttermilk, as well as the dry ingredients and the final batter.
Refrigerator: Needed to store the cornmeal and buttermilk mixture overnight.
Non-stick skillet: Ideal for cooking the pancakes to ensure they don't stick and cook evenly.
Griddle: An alternative to the skillet, providing a larger surface area for cooking multiple pancakes at once.
Spatula: Used for flipping the pancakes once bubbles appear on the surface and the bottom is golden.
Saucepan: Necessary for melting the butter and preparing the honey butter syrup.
Measuring cups: Important for accurately measuring ingredients like buttermilk, cornmeal, flour, and honey.
Measuring spoons: Used for measuring smaller quantities of ingredients such as baking powder, baking soda, and salt.
Microwave: Useful for reheating the honey butter syrup if stored in the refrigerator.
Airtight container: Needed for storing the honey butter syrup in the refrigerator for up to one week.
Storing and Freezing Cornbread Pancakes: A Guide
Let the cornbread pancakes cool completely before storing or freezing. This will prevent them from becoming soggy or sticky.
To store the pancakes in the refrigerator, place them in an airtight container or resealable plastic bag. They will keep for up to 5 days in the fridge.
For longer storage, freeze the pancakes:
- Arrange the cooled pancakes in a single layer on a baking sheet lined with parchment paper.
- Place the baking sheet in the freezer for about 2 hours, or until the pancakes are frozen solid.
- Transfer the frozen pancakes to a freezer-safe container or resealable plastic bag, separating each pancake with a piece of parchment paper to prevent them from sticking together.
- Label the container or bag with the date and contents.
- Frozen cornbread pancakes will keep for up to 2 months in the freezer.
To reheat refrigerated or frozen pancakes:
- For refrigerated pancakes, simply microwave them for 20-30 seconds or until warmed through.
- For frozen pancakes, you can reheat them directly from the freezer in the microwave for 45-60 seconds or until heated through. Alternatively, you can thaw them overnight in the refrigerator and then reheat them in the microwave or toaster.
Store the honey butter syrup in an airtight container in the refrigerator for up to one week.
To reheat the syrup, transfer the desired amount to a microwave-safe bowl and microwave it in 15-second intervals, stirring between each interval, until warmed through. Be careful not to overheat the syrup, as it may cause the butter to separate.
It is not recommended to freeze the honey butter syrup, as the texture and consistency may change upon thawing.
How To Reheat Leftover Cornbread Pancakes
To reheat leftover cornbread pancakes, preheat your oven to 350°F (175°C). Wrap the pancakes in aluminum foil and place them on a baking sheet. Heat for 10-15 minutes or until they are warmed through. This method helps to retain the moisture and prevent the pancakes from drying out.
Another option is to use a toaster oven. Place the cornbread pancakes directly on the toaster oven rack and heat at 350°F (175°C) for 5-7 minutes or until heated through. This method is quicker than using a conventional oven and helps to crisp up the exterior of the pancakes.
For a quick and easy reheating method, use your microwave. Place the cornbread pancakes on a microwave-safe plate and heat on high for 30-45 seconds or until warmed through. Be careful not to overheat, as this can cause the pancakes to become tough and rubbery.
To reheat the honey butter syrup, transfer it to a microwave-safe container and heat on high for 30-45 seconds, stirring every 15 seconds until it reaches your desired temperature. Alternatively, you can reheat the syrup in a small saucepan over low heat, stirring constantly until warmed through.
For a crispy exterior and a soft, fluffy interior, try reheating your cornbread pancakes on a griddle or in a skillet. Preheat the griddle or skillet over medium heat and add a small amount of butter or oil. Place the pancakes on the griddle and cook for 1-2 minutes on each side or until heated through and slightly crispy.
If you have a large batch of leftover cornbread pancakes, consider freezing them for later use. To freeze, place a sheet of parchment paper between each pancake to prevent them from sticking together. Store the pancakes in a freezer-safe container or plastic bag for up to 2 months. To reheat, simply remove the desired number of pancakes from the freezer and use one of the methods mentioned above.
Is Making Cornbread Pancakes at Home Cost-Effective?
The cornbread pancake with honey butter syrup recipe is quite cost-effective for a household. The primary ingredients like cornmeal, buttermilk, and honey are affordable and commonly found in most kitchens. The recipe yields a substantial amount, making it ideal for feeding a family of four. The approximate cost for this recipe is around $10-$12 USD. Considering the delightful combination of flavors and the satisfying nature of the dish, the overall verdict rating is a solid 8 out of 10.
Is This Cornbread Pancake Recipe Healthy or Unhealthy?
The cornbread pancake with honey butter syrup recipe is a delightful treat, but it may not be the healthiest choice for regular consumption. Here's why:
- The recipe contains a significant amount of sugar, both in the pancake batter and the syrup, which can contribute to excessive calorie intake and potential health issues if consumed frequently.
- The use of all-purpose flour and cornmeal provides some carbohydrates, but they are not the most nutrient-dense options.
- While buttermilk and applesauce offer some nutritional benefits, the overall recipe is high in fat and calories due to the butter, oil, and eggs.
To make this recipe healthier, consider the following suggestions:
- Swap all-purpose flour with whole wheat flour or a gluten-free alternative like oat flour to increase fiber content and overall nutrient density.
- Reduce the amount of sugar in the pancake batter and explore natural sweeteners like mashed ripe bananas or dates to add sweetness without refined sugar.
- Replace some or all of the butter in the syrup with a healthier fat source, such as coconut oil or nut butter, to provide beneficial fats while reducing saturated fat content.
- Incorporate more nutrient-dense ingredients into the pancake batter, such as grated zucchini, carrots, or spinach, to boost the vitamin and mineral content without compromising taste.
- Serve the pancakes with fresh fruit toppings like sliced bananas, berries, or peaches to add natural sweetness and fiber to the dish.
- Moderation is key – enjoy these pancakes as an occasional treat rather than a regular breakfast staple to maintain a balanced diet.
Editor's Opinion on This Cornbread Pancake Recipe
This cornbread pancake recipe is a delightful fusion of classic cornbread and fluffy pancakes, offering a unique texture and flavor profile. The overnight soaking of cornmeal in buttermilk ensures a tender crumb, while the combination of applesauce and vegetable oil adds moisture without heaviness. The honey butter syrup, with its rich, frothy consistency, perfectly complements the pancakes, adding a sweet, buttery finish. This recipe is versatile enough for breakfast or brunch and pairs well with various syrups. Overall, it's a creative and satisfying twist on traditional pancakes.
Enhance Your Cornbread Pancake with Honey Butter Syrup Recipe with These Unique Side Dishes:
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Why trust this Cornbread Pancake with Honey Butter Syrup Recipe:
This cornbread pancake recipe is a delightful twist on a classic favorite, combining the comforting texture of cornbread with the fluffiness of pancakes. The honey butter syrup adds a rich, sweet finish that perfectly complements the savory notes. With easy-to-follow instructions and ingredients you likely already have, this recipe is both accessible and delicious. Trust in the balance of flavors and the tried-and-true method to deliver a breakfast that will impress family and friends alike.
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