Ingredients
1 1/2 cups yellow cornmeal
1/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 tablespoons GOLDEN BLOSSOM HONEY
1 tablespoon vegetable oil
1 egg, separated
1 cup fresh corn kernels, cut from cob or frozen, thawed and drained
1/3 cup GOLDEN BLOSSOM HONEY, warmed
Honey Tips
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
Directions
Heat oven to 250°.
In a large bowl, combine cornmeal, flour, baking soda and salt. In a small bowl, whisk together buttermilk, honey, oil and egg yolk. Stir into cornmeal mixture.
Beat egg white in a small bowl until stiff peaks form. Gently fold into batter. Stir in corn kernels.
Heat a large non-stick skillet brushed with oil over a medium heat. Once the pan is hot, pour 1/4 cup batter into skillet for each pancake. Cook until bubbles form on the top of each pancake. Flip and cook until bottoms are golden brown. Keep warm in oven while you finish preparing remaining pancakes.
To serve, drizzle with warmed honey.
Serves: 4
In a large bowl, combine cornmeal, flour, baking soda and salt. In a small bowl, whisk together buttermilk, honey, oil and egg yolk. Stir into cornmeal mixture.
Beat egg white in a small bowl until stiff peaks form. Gently fold into batter. Stir in corn kernels.
Heat a large non-stick skillet brushed with oil over a medium heat. Once the pan is hot, pour 1/4 cup batter into skillet for each pancake. Cook until bubbles form on the top of each pancake. Flip and cook until bottoms are golden brown. Keep warm in oven while you finish preparing remaining pancakes.
To serve, drizzle with warmed honey.
Serves: 4
