Pam-Cakes With Buttered Honey Syrup

READY IN: 54mins
Recipe by ratherbeswimmin

Southern Living

Top Review by Aunt Maria

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.

Ingredients Nutrition

Directions

  1. Pancakes: combine the flour and next 4 ingredients in a bowl.
  2. In another bowl, whisk the buttermilk and eggs together; gradually stir egg mixture into the flour mixture.
  3. Gently stir in the butter (batter will be lumpy).
  4. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet.
  5. Cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked.
  6. Turn and cook 3-4 minutes or until golden brown.
  7. Place pancakes in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes.
  8. Buttered Honey Syrup: do not make this ahead of time; heated honey will crystallize when cooled and will not melt if reheated.
  9. Melt butter in a small saucepan over med-low heat; stir in 1/2 cup honey and cook 1 minute or until warm.
  10. Drizzle over pancakes.

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