This is a southern version of a pancake made with a base of cornmeal and flour. I used honey (from Erin’s Elderberries because local honey is best) instead of sugar to enhance the sweetness of the cornmeal. I used regular milk, but buttermilk will work well. I hope you like it.

1 cup AP flour
1 cup corn meal
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1 1/4 cup milk
1 tablespoon honey
1 teaspoon vanilla
2 eggs, beaten

In a bowl mix flour, corn meal, salt, and baking powder.

Add milk, egg, honey, and vanilla and mix until combined.

Let sit for 20 minutes.

Heat griddle to medium heat. Coat griddle with butter.

Pour 1/2 cup batter on to griddle.

When bubbles appear on top flip and cook on second side.

Serve with butter and syrup.