These delicious little pancakes have a natural sweetness and slightly grainy texture from the addition of cornmeal. They are crisp on the outside and fluffy on the inside and taste a bit like seared cornbread you may find at a neighborhood BBQ joint. Don’t skip slathering with a generous smear of creamy honey cayenne butter. The sweet heat pulls it all together.
Pancakes have always been tough for me. Even though they aren’t my favorite breakfast carb (Hello, things like bagels and sticky buns EXIST.), I actually make them fairly often because they are quick for a weekday morning breakfast and because I’ve yet to master the flip and I like the challenge.
Honestly, my pancake flipping ability is an embarrassment. Greg says I’m not flipping fast enough. Okay, sure. Then, I try flipping fast and basically invent pancake batter wallpaper and inevitably find that the half-cooked pancake landed perfectly on the pan’s edge as if trying to escape from the impending breakfast disaster. If you follow me on snapchat (butterlc), you may have seen my first attempt at these cornmeal pancakes with honey cayenne butter. The flavor was great but it was NOT PRETTY. Obviously, I had to try again. I’m so glad I did!
We have your flour cornmeal mixture, your yogurt milk mixture and your butter honey mixture. Time to make some batter!
Look at that butter sliding right across the hot pancakes, yum!
This honey cayenne butter is luscious. Make some extra to have on toast!
You can see some of the cayenne flecks from when the butter melted right off of this stack of pancakes…..
These cornmeal pancakes have a natural sweetness and slightly grainy texture from the addition of cornmeal. They are crisp on the outside and fluffy on the inside and taste a bit like seared cornbread you may find at a BBQ joint. Don’t skip slathering with a generous smear of the creamy honey cayenne butter. The sweet heat pulls it all together!
