Corn Bread Pancakes with Honey Butter Syrup

Another fantastic pancake recipe. Corn Bread Pancakes topped with Honey Butter Syrup. The family all liked the pancakes, but the kids weren't too into the the syrup (it's not maple). I loved the syrup and thought it went perfect with the pancakes.

2 1/2 cups buttermilk
1 cup cornmeal
1 cup all-purpose flour
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup granulated sugar
2 large eggs
3 Tbsp vegetable oil
3 Tbsp applesauce

Place cornmeal in a bowl. Heat buttermilk in a microwave safe container until it just comes to a simmer. Pour buttermilk over cornmeal, mix well, and let stand for 5 minutes. Preheat a non-stick skillet or griddle to medium heat. In a bowl, whisk together flour, baking powder, baking soda and salt, set aside. Add sugar, eggs, vegetable oil and applesauce to the cornmeal. Gently whisk in dry mixture and stir just until combine, batter should be slightly lumpy. Butter griddle and pour 1/4 cup mixture onto griddle at a time. Flip pancake when bubbles start to appear on surface and bottom is golden. Cook opposite side until golden. Serve warm with honey butter syrup.

Honey Butter Syrup

1/2 cup butter
1/2 cup powdered sugar
1/2 cup honey
1/2 cup buttermilk
1/2 tsp baking soda

Melt butter in a large saucepan over medium low heat , stir powdered sugar and honey and whisk until combine. Mix in buttermilk. Bring mixture just to a boil stirring constantly, then remove from heat and stir in 1/2 tsp baking soda. Stir mixture until frothy about 10 seconds. Serve warm.
Store syrup in refrigerator in an airtight container up to one week, reheat in the microwave until warm.

Recipe from Cooking Classy.

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