Cornmeal Pancakes With Honey-Cinnamon Butter

These pancakes are so delicious! --- yield is only estimated depending on the size of pancakes.

• Ready In: 16 mins
• Yields: 10 pancakes (approx)

Ingredients

• CORNMEAL PANCAKES

• 1  cup flour, plus
• 2  tablespoons flour
• 1⁄3 cup yellow cornmeal
• 3 -4  tablespoons sugar (for a sweeter taste add in more sugar)
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 2  large eggs
• 3⁄4 cup sour cream
• 1  cup full-fat milk
• 1⁄4 cup  oil (not olive oil)
• 1  teaspoon vanilla
•  butter (for frying)

• HONEY-CINNAMON BUTTER

• 1⁄2 cup butter, room temperature
• 2 -3  tablespoons honey
• 1⁄4-1⁄2 teaspoon cinnamon

Directions

1. To make the butter: in a bowl using an electric mixer beat all ingredients until fluffy, season with salt if desired.
2. To make the pancakes: sift together 1 cup plus 2 tablespoons flour, cornmeal, sugar, baking powder and salt in a large bowl.
3. Whisk the eggs in a medium bowl, then whisk in sour cream, milk, oil and vanilla.
4. Add the egg mixture to the flour mixture, whisking until blended.
5. Heat a griddle or heavy skillet over medium heat with butter.
6. Pour about 1/3-cup batter onto griddle.
7. Cook until the bottoms brown (about 3-4 minutes.
8. Turn over pancakes and cook till the bottom browns (about 2 minutes).
9. Serve with honey-cinnamon butter.
10. Delicious!