Cornmeal Honey Pancakes - RSC

"Developing an RSC recipe often requires research. Maize (corn) was developed in Central America from a wild grass called teosinte. It eventually became a major dietary staple of the native population of No & So America. The USA produces 40% of the world’s corn supplies & accounts for more 50% of world corn exports, but its place in our cuisine is often overlooked. Look at the big picture & think of a life w/o corn dogs, cornbread, corn flakes, popcorn, corn oil/syrup, corn tacos/tortillas or these pancakes, for example. Did you wonder how the history would get us to the pancakes? :-) ENJOY!"

Original recipe yields 6 servings


  • Serving Size: 1 (131.8 g)
  • Calories 356
  • Total Fat - 17.9 g
  • Saturated Fat - 10.2 g
  • Cholesterol - 117.2 mg
  • Sodium - 442.6 mg
  • Total Carbohydrate - 44.1 g
  • Dietary Fiber - 2.3 g
  • Sugars - 11.9 g
  • Protein - 6.6 g
  • Calcium - 130.2 mg
  • Iron - 1.6 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.1 mg

Step 1

In a lrg bowl, stir together the cornmeal, flour, baking powder & salt.

Step 2

In a med bowl, whisk together the heavy cream, water, melted butter, honey & 2 eggs.

Step 3

Pour the wet ingredients over the dry ingredients & combine w/a few quick strokes of the whisk.

Step 4

Lightly butter a non-stick pan over med heat. Pour about ¼ cup of batter for ea pancake & cook until a few bubbles have formed & the edges begin to look dry. Flip over & cook until done. Repeat cooking process until all batter has been used.

Step 5

Serve w/butter & honey. Fresh berries or a sml pan-grilled ham steak would also be good.

Tips & Variations

  • No special items are required.



Love these pancakes with a few blueberries sprinkled on top. What a way to start the day!

review by:
(13 Nov 2020)


These were really good! Light and fluffy. I only made a half recipe as there is just the two of us so I was a bit concerned about how they would turn out but my worries were needless. I will definitely make these again.

review by:
(15 Mar 2020)

Peggy Bright

Wow, what an innovative use of the ingredients for this Ready Steady Cook game. I made half a batch, following the recipe exactly. I consider a cup of flour weighs about 130 grams, so I used quite a bit less flour than what others might use. Only thing that meant is that I didn't need to use the full amount of water. These cooked up beautifully and were so light and tender. The cornmeal gave a nice crunch.

review by:
(27 Apr 2018)


Great pancakes twisted. They were light, tender and delicious. the flavor is predominantly cornmeal with a slightly gritty texture. Very tasty and very filling. Served with wildflower honey, for a memorable breakfast. This was a wonderful use of game ingredients. Thanks for thinking of me... Made for RSC 2018

review by:
(23 Apr 2018)


Very simple and very good! I'm not used to eat a lot of pancakes but I found a great idea to use cornmeal for pancakes so that this recipe was real worth to be tried! I used our fresh local raw honey for this an it was more than delicious! Thanks a lot Twissis for this recipe, your cooking skills are always awesome!

review by:
(23 Apr 2018)