CORNMEAL-WHEAT HOTCAKES
Drizzled with a touch of cinnamony 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 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. In a small bowl, mix butter, honey and cinnamon. Serve with pancakes.