Buttermilk Corn Pancakes

If you like cornbread you will love these pancakes studded with the sweetness of fresh corn kernels.


1 1/2 cups yellow cornmeal

1/4 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups buttermilk


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 One of the Oldest Foods

Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.


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