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!
- 1 cup honey (I used Dandelion honey)
- zest and juice of 1 large clementine
- 1 cup flour
- 1/2 cup fine cornmeal
- 1 teaspoon baking soda
- 1/4 cup butter
- 3 tablespoons honey
- 1 cup buttermilk
- 2 large eggs
- oil, to fry
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.
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.
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.
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.