Prep 10 mins
Cook 20 mins
This recipe is from Paula Deen's The Deen Family Cookbook. I love the lime zest in the honey butter...something I never would have thought to combine. This is a nice hearty pancake with a touch of sweetness from the honey. For the buttermilk, I threw in a splash of vinegar to the milk, but you could also use sour milk. The only thing I'd do differently is use less butter in the skillet because it almost made the first couple pancakes look fried, but maybe that's the Paula Deen point. Serving size is Paula Deen's estimation.
- 4 tablespoons butter, softened
- 1⁄4 cup honey
- lime zest, finely grated from 1 lime
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup whole wheat flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 2 cups buttermilk
- 2 eggs
- 4 tablespoons butter, plus more for cooking
- 1 tablespoon honey
- To make the honey butter, whisk the butter, honey, and lime zest in a bowl until smooth or pulse to combine in a mini food processor.
- To make the pancakes, whisk together the flours, baking soda, salt, and cinnamon in a bowl.
- In a separate bowl, whisk together the buttermilk, eggs, melted butter, and honey.
- Stir the wet ingredients into the dry ones until just combined. Don't worry about the lumps.
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Working in batches, drop the batter (about 1/4 cup at a time) into the skillet.
- Cook until the surface is bubbling and the bottom is golden brown (about 2 to 3 minutes).
- Flip each pancake and cook until the bottom is golden brown and the pancake is firm (about 2 minutes more).
- Cover the pancakes with foil and repeat with the remaining batter, using more butter if necessary.
- Serve topped with honey butter.
Perfect, healthier pancakes and the honey butter with lime zest is delicious!