Drizzled with a touch of honey butter, these tasty hotcakes will brighten the day for everyone at the breakfast table. We sometimes add fruit on the side.
—ELISABETH LARSEN PLEASANT GROVE, UT
PREP: 15 MIN. • COOK: 5 MIN./BATCH • MAKES: 12 PANCAKES (1/2 CUP HONEY BUTTER)
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup cornmeal
2 teaspoons sugar
1 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon baking soda
2 large eggs
1 1/2 cups buttermilk
1/4 cup canola oil
HONEY BUTTER
1/4 cup butter, softened
1/4 cup honey
1 teaspoon ground cinnamon
1. In a large bowl, combine the first seven ingredients. Combine the eggs, buttermilk and oil; add to the dry ingredients just until moistened.
2. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.
3. Using a small bowl, combine the butter, honey and cinnamon. Serve with pancakes.