posted by bme 12-22-101 10:46 PM
Cornmeal Batter Cakes with Honey Butter (gluten-free)
1 cup yellow cornmeal
2 teaspoons sugar
1 teaspoon salt
2 eggs, beaten til frothy
1 1/3 cups buttermilk
melted bacon drippings or vegetable oil
3/4 cup unsalted butter, room temperature
1/4 cup honey
Prepare honey butter and set aside.
In a medium bowl, combine cornmeal, sugar, and salt. Combine beaten eggs and buttermilk; add to dry ingredients and beat until smooth. Place a heavy (preferably cast-iron) 12-inch skillet over medium heat. When skillet is hot, pour in enough bacon drippings to coat pan with a thin film of fat; swirl to coat bottom evenly. Spoon about 2 tablespoons of batter into skillet for each pancake; you can cook 4 at a time. Cook pancakes until golden brown on bottom and bubbly on top (about 3 minutes). Flip and cook just until brown on the other side (about 30 seconds). Keep warm while cooking remaining batter. Serve hot with Honey Butter.
Makes about 24 pancakes.
Honey Butter: Whisk butter and honey in a medium bowl until blended and fluffy. Place in a small bowl or crock; serve at room temperature.
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