Pam-Cakes With Buttered Honey Syrup

By VerneJ

"a spoonful of Apricot-Ginger Topping and a drizzle of Buttered Honey Syrup turn Pam-Cakes into one special breakfast."--Southern Living (Jan. 2010)

Ingredients

• 1 3/4 cups all-purpose flour
• 2 teaspoons sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 1/4 cup butter, melted
• BUTTERED HONEY SYRUP
• 1/3 cup butter
• 1/2 cup honey
• Melt butter in a small saucepan over medium-low heat. Stir in honey, and cook 1 minute or until warm.
• NOTE: Buttered Honey Syrup cannot be made ahead. The heated honey will crystallize when cooled and will not melt if reheated.

Preparation

Step 1

1. Combine flour and next 4 ingredients in a large bowl. Whisk together buttermilk and eggs. Gradually stir buttermilk mixture into flour mixture. Gently stir in butter. (Batter will be lumpy.)
2. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until golden brown. Place pancakes in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Buttered Honey Syrup.