Prep 15 mins
Cook 20 mins
Adapted from a recipe by Sydney Oland at Serious Eats. http://bit.ly/haiBRM
- 1 cup yellow cornmeal, 6 ounces by weight
- 2 tablespoons honey
- 1 cup boiling water
- 1⁄2 cup flour, 2 . 5 ounces by weight
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup milk
- 1 egg
- 1⁄3-1⁄2 cup frozen corn kernels
- 2 -4 tablespoons butter
- honey, for drizzling
- cracked black pepper
- coarse sea salt
- In a heat-safe bowl, combine cornmeal, honey and boiling water. Cover and let stand 10 minutes.
- Whisk together flour, baking soda and salt. Separately, beat together milk and egg. When cornmeal is ready, stir together flour mixture with egg mixture. Fold in softened cornmeal and desired amount of corn kernels.
- Heat griddle or large skillet over medium heat. Melt 1/2 tbsp butter. Make small (3 tbsp) pancakes, leaving room for spreading. When bubbles appear and pop on surface, flip pancakes and cook until underside is lightly browned. Repeat until batter is all cooked. Serve drizzled with honey and sprinkled with black pepper and coarse salt.
Very tasty, with the buttery crispy outside and tender inside. If you like cornbread, you will probably like these cakes.
You have to like the combination of honey, salt and pepper to like this. As I like it a lot, I tried this recipe, and it surpassed my expectations! I used gluten free flour and almond milk which both worked very well. Also I had to use canned corn kernels - no frozen ones in my aerea. The pancakes are firm, not fluffy, but not heavy either but just nicely solid. Don't use anything else than butter and honey, it won't be the same without it. The butter and honey flavour mixed with the coarse salt and the pepper are what makes this so special. I will definitely make this again! Thanks for posting.
Made for New Kids On The Block.