Toasted Cornmeal Pancakes with Honey Butter Maple Syrup

In these Cornmeal Silver Dollar Pancakes, toasted cornmeal mixed with the usual pancake ingredients and made into the cutest silver dollar pancakes. Once golden, I love to drizzle with a homemade honey butter maple syrup. This recipe yields 45 silver dollar pancakes or 12 regular size.

Course Breakfast & Brunch

Cuisine American

Keyword breakfast, cornmeal, honey, pancakes, silver dollar

Prep Time 20

Cook Time 6

Additional Time 19

Total Time 45

Servings servings

Calories 450

Author Laurie McNamara

Equipment

Presto 7072, Black Slimline Griddle, 22"

Ingredients

FOR THE PANCAKES:

1 cup unbleached all-purpose flour
1/4 cup coarsely ground polenta or yellow corn grits
1/4 cup cornmeal
1½ teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 large egg
3 tablespoons honey
3 tablespoons melted butter
1¾ cup buttermilk

FOR THE SYRUP:

1/2 cup pure maple syrup
6 tablespoons honey
3 tablespoons salted butter

Instructions

MAKE THE PANCAKES:

In a 10-inch skillet over medium, toast both the cornmeal and the corn grits for 8-10 minutes or until fragrant and deeper in yellow.
In a large bowl, whisk together the all purpose flour, toasted cornmeal, baking powder, baking soda and salt. Set the bowl off to the side.
In a separate bowl, whisk one egg with the 3 tablespoons of honey and butter. Pour in the buttermilk and whisk until combined.
Pour the buttermilk mixture into the bowl with the cornmeal and flour. Whisk JUST until combined and let it rest for 5-10 minutes.
Meanwhile, preheat a griddle to 375° and coat with a thin layer of coconut oil or butter. Drop heaping tablespoons of the cornmeal pancake batter onto the hot griddle and cook for 2-3 minutes. Once the underneath is golden, flip and griddle for 1-2 more minutes and repeat with the remaining batter.

MAKE THE SYRUP:

In a small sauce pan heat the maple syrup, honey and butter over medium-low until the butter has melted. Stir to combine.

Nutrition