Cornmeal Pancakes With Honey and Black Pepper Recipe

Name: Cornmeal Pancakes With Honey and Black Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow cornmeal, 6 ounces by weight; 2 tablespoons honey; 1 cup boiling water; ½ cup flour, 2 . 5 ounces by weight; 2 teaspoons baking soda; ½ teaspoon salt; ½ cup milk; 1 egg; 13-½ cup frozen corn kernels; 2 -4 tablespoons butter; honey, for drizzling; cracked black pepper; coarse sea salt

Servings: persons

1 cup yellow cornmeal, 6 ounces by weight
2 tablespoons honey
1 cup boiling water
½ cup flour, 2 . 5 ounces by weight
2 teaspoons baking soda
½ teaspoon salt
½ cup milk
1 egg
13-½ cup frozen corn kernels
2 -4 tablespoons butter
honey, for drizzling
cracked black pepper
coarse sea salt

1
In a heat-safe bowl, combine cornmeal, honey and boiling water.
2
Cover and let stand 10 minutes.
3
Whisk together flour, baking soda and salt.
4
Separately, beat together milk and egg.
5
When cornmeal is ready, stir together flour mixture with egg mixture.
6
Fold in softened cornmeal and desired amount of corn kernels.
7
Heat griddle or large skillet over medium heat.
8
Melt 1/2 tbsp butter.
9
Make small (3 tbsp) pancakes, leaving room for spreading.
10
When bubbles appear and pop on surface, flip pancakes and cook until underside is lightly browned.
11
Repeat until batter is all cooked.
12
Serve drizzled with honey and sprinkled with black pepper and coarse salt.

1352

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup yellow cornmeal, 6 ounces by weight, 2 tablespoons honey, 1 cup boiling water, ½ cup flour, 2 . 5 ounces by weight, and more.

Yes, Cornmeal Pancakes With Honey and Black Pepper falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornmeal Pancakes With Honey and Black Pepper

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