I decided to do this because it softens up the cornmeal a bit so it’s not so gritty, so you don’t feel like your eating sand pancakes. I’ve tried cornmeal pancake recipes in the past that don’t soak the cornmeal and the pancakes were grainy. So, I guess if you don’t mind gritty pancakes you don’t have to soak the cornmeal but I think it’s much better soaked. When I created this recipe I wanted to mimic all my favorite flavors of cornbread, honey butter and all. I had some amazing cornbread last week so it got me thinking how I could make it in pancake form. I love these pancakes with the honey butter syrup but they are also amazing with blueberry, vanilla cream or maple syrup.
I hope you try these pancakes so you can add them to your breakfast rotation too! It’s nice to change things up a bit and you will be delighted with these. They are moist, flavorful, fluffy and oh so delicious! Note, these pancakes are fairly thin because that’s they way I love pancakes, but if you’re a thick pancake lover I would just omit several tablespoons of the buttermilk. If you like cornbread these may just be your new favorite pancakes. I’ve already made these twice in 3 days. I think they are fancy restaurant worthy =). Enjoy!
