Start your day off right by making these Corn Meal Pancakes with Honey that are loaded with flavor! Learn how to make a whipped lemon mascarpone and more.
Servings: 2
Prep Time: 20 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 35 minutesminutes
Ingredients
2cupsof cornmeal
2cupsof all purpose flour
1tablespoonof baking soda
3tablespoonsof baking powder
1teaspoonof Kosher salt
3eggs
1tablespoonof vanilla
1 1/2cupsof milk
1 1/2cupsof buttermilk
1/4cupof melted unsalted Plugra butter + 1 ounce for cooking
1cupof softened mascarpone
zest and juice of 1 lemon
honey
Instructions
In a large bowl mix together cornmeal, flour, baking soda, baking powder and salt. In a separate bowl whisk the eggs and then whisk in the vanilla, milk, butter milk and melted butter. Combine the buttermilk mixture to the flour mixture and whisk until completely combined.
In a separate bowl fold together the mascarpone cheese, lemon zest and lemon juice until combined and chill
On a griddle or in a large saute pan on medium heat with butter pour a small amount of pancake batter onto the griddle with a ladle and cook until brown on both sides and cooked through out.
Serve the pan cakes with a small amount of lemon mascarpone and drizzle on honey.