The recipe for these deliciously buttery, cornbread-like pancakes was in last week’s LA Times Food section. The bit of honey in the batter is a nice touch, as is your favorite fruit on top.
(Adapted from Irma Rombauer’s Joy of Cooking via the LA Times)
1 c. cornmeal
1 c. water
2 TB butter
1 TB honey
1/2 tsp. salt
1/2 c. milk
1/2 c. flour
2 tsp. baking powder
In a small pot, bring the water, butter, honey, and salt to a boil. Remove from heat, whisk in cornmeal, and cover. Let sit for 10 minutes. Transfer to larger bowl. Whisk in milk and egg. Stir flour and baking powder together, then gently fold them into the batter.
Lightly butter and heat pan (let it get nice and hot). Use 1/3-1/2 c. of batter per pancake and cook 2-3 mins. per side, or until desired brownness. Serve with maple syrup and fruit.