The first time, the recipe was entirely cornmeal-based which resulted in very heavy and granular pancakes. This time, the cornmeal was treated more like an additive than a base (so cornmeal:cornmeal pancakes::blueberry:blueberry pancakes). The pancakes came out fairly fluffy with a bit of a corn-grainy texture and some great corn flavor.
One thing to keep in mind is that these pancakes overcook really really easily, I had to keep my eyes on them the whole time and I still burned a pancake.
(butter honey – recipe here!)
I also decided to experiment with my pancake toppings. When I think corn, I usually think butter. So when I was thinking about cornmeal pancakes, I thought of honey butter…but I wanted my honey butter to be more syrup-y. Instead of your “traditional” honey butter, made by whisking honey into softened butter, I decided to make “butter honey” by melting butter and whisking it into the honey. I actually ended up making both honey butter and butter honey – my apartment consensus was that the butter honey was superior even though I used exactly the same ingredients in the same ratios for both.
4.25 out of 5 stackies (with the extra 1/4 stackie for the butter honey):