4 cup (20 oz) All Purpose Flour
2 ¾ cup Cornmeal
3 tsp Salt
4 tsp Baking Powder
3 tsp Baking Soda
¾ cup Butter – melted and cooled
6 tbsp Golden Brown Sugar
6 Large Eggs – beaten
4 ½ cup Buttermilk
¾ cup Honey
Combine buttermilk, brown sugar, and honey in bowl. Add cornmeal, combine well and set aside for 1 hour to hydrate cornmeal and allow mixture to come up to room temperature
Combine dry ingredients in large bowl, whisk well to combine and aerate the flour (it’s basically redneck sifting)
After the wet ingredients are hydrated and about room temperature, add beaten eggs to mixture and whisk to combine.
Add wet ingredients to dry and stir together gently with a spatula until just combined. Some small lumps are ok.
Let batter relax for 15 min, then lightly stir to loosen up. Like Pop’s Pancakes this is a relatively thick batter
Scoop onto a pre-heated 350 degree pan. Cook until golden, flip and cook until bottom matches the top. Makes about 25-30 pancakes.
Enjoy!
*Note about Cornmeal
Cornmeal comes in a variety of types and grinds. The recipe was developed using Purity brand Cornmeal which is widely available in Canadian supermarkets. it weighs out considerably heavier per cup than the 4.8-4.9 oz per cup that seems to be the prevailing wisdom on the internet. I suggest using a scoop and sweep method for measuring the cornmeal. I pretty much always weigh out the rest of my bulk dry ingredients to measure them.