These are light, fluffy, and flavorful buttermilk pancakes with a light cornmeal texture. The addition of cornmeal adds body, an irresistibly hearty flavor, and just a hint of crunch. Add some pinenuts or blueberries for additional contrast and flavor. But whatever you do, don’t leave out the honey orange syrup! This glistening, citrus-infused syrup is a beam of sunshine in the morning – and a little goes a long way.
Cornmeal Pancakes with Pinenuts, adapted from Martha Stewart’s Blueberry Cornmeal Pancakes
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup cornmeal
2 tbsp honey, agave nectar or sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups low-fat buttermilk
1/4 cup milk
3 tbsp oil (or melted butter)
1 large egg, lightly beaten
1/2 cup pine nuts
- Whisk together flours, cornmeal, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together buttermilk, milk, butter and egg.
- Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy). Fold in pine nuts
- Heat a griddle or large cast iron skillet over medium heat. Grease lightly with butter.
- Spoon batter onto griddle 1/3 cup at a time. Cook until edges are set, 3 to 4 minutes (bubbles won’t appear as with traditional pancakes). Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven
Honey-Orange Syrup, from Simple Bites
1 cup organic honey
Zest of one orange
Juice of one orange
1 tbsp Grand Marnier, optional
- Wash an orange and zest completely ( I use a microplane). Juice the orange.
- In a small pot, whisk together honey and the freshly squeezed orange juice over medium heat. Continue stirring until mixture comes to a boil and the orange juice is completely incorporated.
- Remove from heat and stir in orange zest.
- Allow to cool slightly before serving. Sauce will thicken as it cools. Transfer to a jug for serving or a glass jar for storing.