Pam-Cakes With Buttered Honey Syrup
- Ready In:
- 54mins
- Ingredients:
- 10
- Yields:
-
16 pancakes
ingredients
- 1 3⁄4 cups all-purpose flour
- 2 teaspoons sugar
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1⁄4 cup butter, melted
-
Buttered Honey Syrup
- 1⁄3 cup butter
- 1⁄2 cup honey
directions
- Pancakes: combine the flour and next 4 ingredients in a bowl.
- In another bowl, whisk the buttermilk and eggs together; gradually stir egg mixture into the flour mixture.
- Gently stir in the butter (batter will be lumpy).
- Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet.
- Cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked.
- Turn and cook 3-4 minutes or until golden brown.
- Place pancakes in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes.
- Buttered Honey Syrup: do not make this ahead of time; heated honey will crystallize when cooled and will not melt if reheated.
- Melt butter in a small saucepan over med-low heat; stir in 1/2 cup honey and cook 1 minute or until warm.
- Drizzle over pancakes.
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Reviews
-
Made these last night, and in a word, DELISH! Didn't change the recipe, but made substitutions. I used 1/2 cup egg beaters, and made my own buttermilk using 2 cups fat-free milk and 2 tbsp. lemon juice. I also used ICBNB for the butter because mom is watching her cholesterol. They came out so delicious and we vowed to make them a twice-monthly ritual.