Honey Cornbread Pancakes with Raspberry Sauce
Cornbread pancakes are a delicious twist on traditional pancakes, adding a slightly sweet and savory flavor to breakfast.
This is vegetarian recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Honey Cornbread Pancakes with Raspberry Sauce
Ingredients
Instructions
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In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
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In a separate bowl, whisk together the milk, egg, and honey.
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Pour the wet ingredients into the dry ingredients and stir until just combined.
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Heat a non-stick skillet or griddle over medium heat and melt a tablespoon of butter.
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Spoon 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown.
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In a small saucepan, combine the raspberries, sugar, and water. Cook over medium heat until the raspberries break down and the sauce thickens.
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Serve the cornbread pancakes with the raspberry sauce on top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 55g19%
- Sugars 20g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
