Cornbread Pancakes with Honey Butter Syrup

Ingredients

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

Directions

1. Whisk the cornmeal and buttermilk together in a bowl, then cover the bowl and place it in the refrigerator overnight.
2. Warm a non-stick skillet or griddle over medium heat, or set an electric griddle to 350 degrees.
3. In a separate bowl, combine the flour, baking powder, baking soda, and salt with a whisk, then put that bowl aside.
4. Take the cornmeal mixture out of the refrigerator and stir in the sugar, eggs, vegetable oil, and applesauce.
5. Add the dry ingredients to the bowl and whisk gently, stopping as soon as everything is combined. The batter should still have a few small lumps.
6. Butter the griddle, unless your non-stick surface is truly reliable, since skipping the butter can help the pancakes hold their shape instead of spreading. Pour the batter onto the griddle using 1/4 cup for each pancake.
7. Turn each pancake when bubbles show up on top and the underside is golden. Cook the second side until it is golden too.
8. Serve warm with honey butter syrup, blueberry syrup, vanilla cream syrup, or maple syrup.