Cornbread Pancake with Honey Butter Syrup Recipe

In a bowl, whisk together cornmeal and buttermilk, cover and refrigerate overnight.

Preheat a non-stick skillet or griddle to medium heat. In a bowl, whisk together flour, baking powder, baking soda, and salt, set aside.

Remove cornmeal mixture from refrigerator and stir in sugar, eggs, vegetable oil, and applesauce. Gently whisk in dry mixture and stir just until combine, batter should be slightly lumpy.

Butter griddle and pour ¼ cup of mixture onto griddle at a time. Flip pancake when bubbles start to appear on the surface and the bottom is golden.

Cook opposite side until golden. Serve warm with honey butter syrup, blueberry syrup, vanilla cream syrup, or maple syrup.

Melt butter in a large saucepan over medium-low heat, stir powdered sugar and honey, and whisk until combine. Mix in buttermilk.

Bring mixture just to a boil stirring constantly, then remove from heat and stir in ½ teaspoon of baking soda. Stir the mixture until frothy for about 10 seconds. Serve warm.

Store syrup in refrigerator in an airtight container for up to one week, reheat in the microwave until warm.