Kids Can: Younger kids can measure, pour and mix. Older kids can cook the pancakes, with supervision.
- 3/4 cup Florida orange juice
- 1/2 cup honey, divided
- 1 lemon, zested
- 1 egg
- 3/4 cup whole-wheat flour
- 1/4 cup yellow cornmeal, finely ground
- 2 1/2 teaspoons baking powder
- Pinch of sea salt
- 2 tablespoons unsalted butter, softened
- Vegetable oil for cooking
- Preheat a large sauté pan or griddle over medium-low heat.
- In medium-sized mixing bowl, combine orange juice, 1/4 cup honey, lemon zest and egg. Use a whisk to make sure ingredients are mixed well.
- In separate mixing bowl, combine dry ingredients (flour, cornmeal, baking powder and salt). Add the dry ingredients to the wet ingredients using whisk to make sure mixture is combined.
- In small bowl, combine softened butter and remaining honey, and set aside.
- Add small amount of vegetable oil to preheated pan or griddle. Using a 1/4 cup measure for each pancake, carefully pour batter into pan or griddle.
- Cook pancakes until they start to bubble on the uncooked side, about 2 to 3 minutes. When the bubbles start to appear, flip each pancake in the pan, and let cook for another 1 to 2 minutes. Repeat cooking procedure until all the pancake batter is cooked. Serve pancakes warm with the honey butter.
- Keep pancakes warm on a cookie sheet in a 200°F oven until you are ready to serve.
Yield 4-6 Servings