Pancakes: Cornmeal Silver Dollar

Today I made 45 pancakes.

Worth keeping making pancakes. From creating the fluffy batter, to the endless add-in options, down to the syrup (fruit, maple or peanut butter). Lately, I’ve had cornmeal pancakes on the brain. Ever since I made those striking cornmeal waffles last year. The texture is what gets me – I completely love it. And when I think of cornmeal, I think of cornbread and when I think of cornbread I think of slathering it in butter and pouring over honey. Hence today’s pancakes.

Oh and I should probably mention that these are cute teeny-tiny silver dollar pancakes. Which means you can eat like seventeen riiiiight? Oh and wait until you see the second to last shot… it’s like your peeking in on a dollhouse breakfast. The truth… I ate both plates. Ugh. I hate myself.

TO Make These Cornmeal Silver Dollar Pancakes Gather:

for the pancakes

• all-purpose flour
• coarsely ground corn polenta
• cornmeal
• baking powder
• baking soda
• kosher salt
• egg
• honey
• melted butter
• low-fat buttermilk

for the syrup

• maple syrup
• honey
• salted butter

Today I’m using two kinds of cornmeal, a finely ground cornmeal and a coarse ground polenta style or grits. A regular here the texture from the coarse and well the corn flavor from both.

It only takes these pancakes up a notch and gives it a subtle toasty-corn flavor. Entirely optional and not crucial. But it’s fun and smells like popcorn when it’s toasted. Kinda crazy yet entirely obvious that it would.

Toasting cornmeal is simple. Grab a 10 inch skillet. Heat it to medium, stir often and toast the cornmeal until it’s fragrant. It’ll smell like popcorn for REAL! It will get a little darker, but you might not notice it because you’re watching it like a hawk and it’s not drastic.

Once the cornmeal is all nice and toasty, add it into a bowl with a cup of all purpose flour.

1-1/2 teaspoon baking powder, 1/2 teaspoon of baking soda and a 1/2 teaspoon of kosher salt.

Then whisk to combine and scoot that off to the side for a moment.

In a separate bowl, crack in one egg.

And then whisk to break it up and add in three tablespoons of honey.

Next add three tablespoons of melted and cooled butter.

Then 1-3/4 cups of buttermilk. Whisk all of those glorious ingredients together.

Pour it into the dry ingredients.

Next, whisk simply until combined and let it sit on the counter for 5-10 minutes.

Meanwhile, heat up a griddle to 375°. I add a teaspoon of coconut oil and spread it all around.

Then, once your griddle is hot, measure out heaping tablespoons of the fluffy pancake batter.

And pour it onto the griddle.

Next let these cook for 2-3 minutes.

Then once the bottoms are a golden brown and slightly crispy, flip.

Let these cook for a minute or two.

In a small sauce pan add in a half cup of pure maple syrup, 6 tablespoons of honey and 3 tablespoons of butter. Whisk those over medium-low heat until the butter is melted and the syrup is warmed.

Stack your cornmeal pancakes and drizzle with the honey butter maple syrup.

I may have gotten carried away with the syrup. As expected.

These silver-dollar pancakes are so flavor-packed and reliable for a weekend or weekday breakfast. A regular here to make them, flash freeze them (arrange on a sheet pan for 10-15 minutes in the freezer), pack them up in freezer-safe baggies and keep them stored in the freezer. THEN all my girls (read: me) have to do is pull them out, stack them on to a plate and pop them in the microwave.

Enjoy! And if you give this method a try, let me know! Snap a photo and tag me on twitter or instagram!