Okay, folks, let me tell you about these cornbread pancakes. They're not your grandma's cornbread (unless your grandma was a culinary genius, of course!). These pancakes are fluffy, slightly sweet, and have that delightful cornbread crumb texture that just makes you happy. Seriously, they're amazing. They're the perfect brunch treat, especially when paired with a drizzle of the most incredible chili honey butter. I first made these pancakes when I was having a really crazy week. I needed something comforting yet delicious, something that would bring me a bit of joy in the middle of all the chaos. These did just that! It’s also perfect for sharing with friends—especially over bottomless mimosas.
And that chili honey butter? Oh my goodness, it's pure magic! The sweetness of the honey balances perfectly with the subtle heat of the chili flakes. It's creamy, rich, and adds a surprising depth of flavor to the pancakes. It is almost more of a dessert-style side, if I am being honest. I’ve been adding some to yogurt with fresh fruit—it's a game changer. I even have a friend, who is a complete chili-head, absolutely obsessed with it. It's unbelievably versatile and elevates any dish. Don't be afraid to play with the amount of chili; adjust it to your preferred spice level. I generally prefer it on the more mild side. It’s also really great as a topping on waffles or even oatmeal! This recipe really is a winner!
Required Equipments
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Griddle or frying pan
- Spatula
- Whisk
- Small saucepan
Cornbread Pancakes with Chili Honey Butter: Frequently Asked Questions
Cornbread Pancakes with Chili Honey Butter
These fluffy cornbread pancakes, topped with a spicy-sweet chili honey butter, are the perfect weekend brunch treat. Get ready for a flavor explosion!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 5 minutes
Cook Time: 6 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- In a large mixing bowl, whisk together the dry ingredients: cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps!
- In a separate bowl, whisk together the wet ingredients: milk (or buttermilk for extra tang!), melted butter, egg, and honey. Don't over-mix!
- Gently pour the wet ingredients into the dry ingredients. Stir until just combined. Don't overmix; a few lumps are okay. Overmixing will make your pancakes tough.
- Heat a lightly oiled griddle or frying pan over medium heat. You'll know it's ready when a drop of water sizzles on the surface.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
- While the pancakes cook, prepare the chili honey butter. In a small saucepan, combine butter, honey, chili flakes (or powder), and a pinch of salt. Heat over low heat, stirring constantly, until the butter is melted and the ingredients are well combined.
- Serve the warm cornbread pancakes immediately with a generous dollop of chili honey butter. Enjoy! Mmm, so good!
📝 Notes
- For extra flavor, you could add a teaspoon of vanilla extract to the batter.
- If your batter seems too thick, add a splash more milk, a tablespoon at a time.
- Feel free to experiment with different types of chili flakes for varying levels of heat.
- Leftovers can be stored in the fridge for up to 3 days, but honestly, they are best eaten fresh!
🍎 Nutrition
Calories: 250kcal
Protein: 5g
Fat: 10g
Carbohydrates: 35g
Fiber: 2g
Calcium: 50mg
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