Paula's Honey Whole-Wheat Pancakes with Honey Lime Butter

Paula's  Honey Whole-Wheat Pancakes with Honey Lime Butter

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Servings


Ingredients

  • Honey Lime Butter:

  • 4

    tablespoons (½ stick) butter, softened

  • ¼

    cup honey

  • 1

    lime, zest finely grated

  • Pancakes:

  • cups all-purpose flour

  • ½

    cup whole-wheat flour

  • ½

    teaspoon baking soda

  • ½

    teaspoon salt

  • ¼

    teaspoon ground cinnamon

  • 2

    cups buttermilk

  • 2

    eggs

  • 4

    tablespoons (½ stick) butter, melted, plus more for cooking pancakes

  • 1

    tablespoon honey

  • Whisk together the flours, baking soda, salt, and cinnamon in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and honey. Stir the wet ingredients into the dry ingredients until just combined; don't worry about lumps.

  • Melt 1 tablespoon of butter in a large skillet over medium-high heat. Working in batches, drop the batter, about ¼ cup at a time, into the skillet. Cook until the surface is bubbling and the bottom is golden brown, 2 to 3 minutes. Flip each pancake and cook until the bottom golden brown and the pancake is firm, about 2 minutes more. Remove the pancake to a platter and cover with foil. Repeat with the remaining batter, using more butter if necessary. Serve topped with the honey butter.

Directions

Honey Lime Butter: Whisk the butter, the honey, and lime zest in a bowl until smooth, or pulse to combine them in a mini food processor. Refrigerate until ready to serve with the pancakes. Pancakes: Whisk together the flours, baking soda, salt, and cinnamon in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and honey. Stir the wet ingredients into the dry ingredients until just combined; don't worry about lumps. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Working in batches, drop the batter, about 1/4 cup at a time, into the skillet. Cook until the surface is bubbling and the bottom is golden brown, 2 to 3 minutes. Flip each pancake and cook until the bottom golden brown and the pancake is firm, about 2 minutes more. Remove the pancake to a platter and cover with foil. Repeat with the remaining batter, using more butter if necessary. Serve topped with the honey butter.


Nutrition

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