Cornmeal Honey Pancakes - RSC
Recipe: #29351
April 14, 2018
"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!"
Ingredients
Nutritional
- 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 by Step Method
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
- No special items are required.