Southern Sweet Corn Pancakes with Honey Butter
These fluffy, golden corn pancakes are the perfect way to start your morning with a blend of sweet corn and rich honey butter.
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen corn kernels
- 1 1/4 cup buttermilk
- 2 large eggs
- 3 tablespoons melted butter
- 2 tablespoons honey
- Butter for cooking
Instructions
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- Stir in the corn kernels to coat them in the dry mixture.
- In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
- Combine the wet ingredients with the dry mixture and stir until just combined. Avoid overmixing.
- Heat a skillet over medium heat and lightly butter the surface. Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles appear on the surface, then flip and cook until golden brown on the other side (about 2-3 minutes per side).
- For the honey butter, simply combine 2 tablespoons of softened butter with honey in a small bowl.
- Serve the pancakes warm with a generous spread of honey butter on top.
Nutritional Information (Per Serving)
- Calories: 290
- Fat: 12g
- Carbohydrates: 40g
- Protein: 7g
Recipe History
Southern Sweet Corn Pancakes are a delightful twist on the classic pancake, originating from the southern regions of the United States. Corn, a staple in Southern cuisine, brings a natural sweetness and texture to these pancakes, while the addition of honey butter adds a rich, decadent finish. This recipe has evolved over time, with many versions surfacing, but it remains a beloved breakfast option for its comforting flavors and simplicity.
Cooking Essentials
- Mixing bowls
- Whisk
- Skillet or griddle
- Spatula
- Measuring cups and spoons
Image Optimization
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