Orange Cornmeal Pancakes with Honey, Oranges, and Almonds

1. 1

   In a large measuring cup or bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.

2. 2

   In a separate bowl, whisk together the eggs, buttermilk, and orange zest.

3. 3

   Add the buttermilk mixture to the flour mixture and whisk until fully incorporated (a few small lumps are fine).

4. 4

   Heat a large nonstick skillet over medium-low heat.

5. 5

   Check the heat by sprinkling the skillet with water when the water bubbles and evaporates immediately, pour 3 scant 1/4 cups of batter into the skillet.

6. 6

   Cook the pancakes until bubbles begin to appear around the edges and in the center, about 1 to 2 minutes.

7. 7

   Using a spatula, peek under the pancakes to check if they are golden brown, then carefully flip them.

8. 8

   Cook the pancakes 1 minute more, peeking to make sure the underside is golden brown.

9. 9

   Transfer them to a baking sheet and cover loosely with foil to keep warm.

10. 10

    Repeat with remaining batter (if your pancakes stick, wipe the skillet with 1 tsp canola oil before cooking the next batch).

11. 11

    Serve with sliced oranges, honey, toasted sliced almonds, and yogurt, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.