Crispy Cornmeal Pancakes with Honey-Clementine Syrup

by Steph Le

I’m going to keep this short and sweet – I’m running a little bit behind on my to-do list! These thin and crispy cornmeal cakes are just the thing when you’re looking for a hearty breakfast that’s full of sunshine. These little guys come from Aimée’s new book, Brown Eggs and Jam Jars. If you’re looking for a book that is full of urban homesteading tips, family friendly recipes, and warmth and coziness, dig in!

You'll need

  • 1 cup honey (I used dandenion honey)
  • zest and juice of 1 large clementine
  • 1 cup flour
  • 1/2 cup fine cornmeal
  • 1 teaspoon baking soda
  • 1/4 cup butter

Here's how

  1. In a small pot, whisk together the honey and juice. Stir until the mix comes to a boil and the juice is completely incorporated. Remove from the heat and stir in the zest. Cool slightly before serving – syrup with thicken as it cools.
  2. In a large bowl, whisk together the flour, cornmeal and baking soda. In a small microwave safe bowl, melt the butter and stir in the honey. Set aside to cool.
  3. Measure out the buttermilk in a liquid measuring cup and whisk in the eggs. Add the liquid to the flour and stir. Add the butter-honey mix and beat well.
  4. Heat up a heavy-bottomed non-stick or cast iron skillet over medium heat and lightly brush with oil. Add batter to the pan and cook until small bubbles form and edges are crisp. Flip and cook until lightly browned. Keep pancakes warm in a clean tea towel until all your batter is done. Serve hot with the syrup.

About the Author

Steph Le

Hai! I’m Steph, the girl behind I am a Food Blog. I am a Food Blog is where you’ll find me cooking up a storm: dishes inspired by favourite restaurants, takeout, or just whatever is in the fridge. I love all food, so it’d be hard for me to choose a favourite, but I have a soft spot for... Read Full Bio

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