Ingredients
2 cups cornmeal
1 cup corn kernels
¼ teaspoon kosher salt
¼ cup flour
1/4 teaspoon baking powder
1 cup milk
1 teaspoon lemon juice
¼ cup water
¼ cup honey
1 egg
¼ cup melted butter
¼ cup canola oil, for cooking
Instructions
Whisk together milk and lemon juice and set aside.
Whisk together cornmeal, salt, and flour until well combined.
In a separate bowl, whisk together water, honey, egg, and melted butter. Next, add milk and lemon juice mixture, which should by now be a bit sludgy – a homemade buttermilk!
Pour the liquids into the bowl with the flour mixture and mix until a thick batter forms.
Add canola oil to a frying pan and heat over medium heat. Once shimmery, add batter to the pan, in ¼ cup scoops. Flatten the batter (it’s quite thick!) with the back of a spatula. Let the cornmeal pancakes cook until the edges are bubbling and the center is set.
Use a spatula to flip the pancakes, and let them cook on the other side.
Remove the pancakes to a plate lined with paper towel, which helps soak up excess oil.
Serve immediately. These pair well with breakfast foods, chili, or saucy meats like ribs or sausages. Don’t forget to add a side of greens as well to round out the meal!
Recipe developed and photographed by Alex Chesney, RD