I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation.

Honey Cornbread Pancakes with Peaches are light, slightly sweet and gluten free.  These cornbread pancakes make the perfect brunch or breakfast topped with fresh peaches and an extra drizzle of honey.

Breakfast is a thing in our house.  Breakfast for breakfast, breakfast for dinner, breakfast for snack time. My kids go crazy for breakfast foods.  I have to admit that I start to get tired of the same old pancakes and waffles and am always looking for ways to try something new.  Today’s Honey Cornbread Pancakes with Peaches was the perfect chance to do something a little different for breakfast and experiment with cornmeal.

I have used cornmeal when making cornbread and corn muffins but never when making pancakes {corn cakes or Johnny cakes as some might call them}. I love being able to use an ingredient that is a pantry staple in my house and trying something new and exciting.  If you don’t know a lot about cornmeal, it is a staple ingredient already in most Venezuelan homes and is now starting to make its way into kitchens in the USA.  Are you wondering what else you can make with cornmeal? How about tortillas, polenta cakes, gorditas, or green chilaquiles? As you can see, cornmeal is a versatile product.

P.A.N. , a company founded and based in Venezuela, provides every foodie the inspiration and ablity to explore our culinary horizons and add some versatility to our everyday dishes.  P.A.N. Cornmeal is the number one cornmeal in South America. Corn is native to the Americas, but due to its rich nutrients and versatility, cornmeal is a staple in countries all over the globe and is a change to explore the food of a different culture.

Honey and cornbread go great together and then the added fresh peaches really take these pancakes to the next level.  Nothing beats a fresh, juicy peach during the summer.  This recipe is really easy to make, the hardest work is cooking the pancakes on the griddle.  To get the delicious peach flavor I mashed up two peaches and combined that with the batter along with honey, and then topped my pancakes a small dollop of butter, additional honey and peaches.

These were a bit hit in my house.  Will loves cornbread, so when he heard I combined his favorite pancakes and cornbread into one, he was a happy guy. My kids saw me photographing this recipe and decided that they had to eat one as a snack.  They make a great addition to a brunch or breakfast, or yes, even a snack.

Did you make this recipe? Tag #acedarspoon on Instagram. 

I would love to hear your feedback.  What did you like? Did you change anything? Did the recipe turn out to your liking? Suggestions and comments are always welcome.

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Honey Cornbread Pancakes with Peaches

Yield: 8-10

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Honey Cornbread Pancakes with Peaches are light, slightly sweet and gluten free. These cornbread pancakes make the perfect brunch or breakfast topped with fresh peaches and an extra drizzle of honey.

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Ingredients

• 1 cup P.A.N. Pre-Cooked White Corn Meal
• 1 1/2 cups milk {I used 1%}
• 1 egg, slightly whisked
• 1 teaspoon salt
• 1 Tablespoon shortening
• 2 teaspoons honey
• 2 medium peaches, skin removed, mashed
• Oil for greasing the skillet
• Garnish: extra honey, fresh peaches and butter

Instructions

1. Mix P.A.N. Pre-cooked White Corn Meal and salt in a bowl and set aside.
2. Remove the skins from the peaches and discard. Chop the peaches into cubes and put in a deep bowl. Using a potato masher or the back of a fork, mash the peaches until they are no longer in chunks and set aside.
3. In a medium pot heat milk and shortening in a pan stirring to make sure it does not burn. Remove from heat before it boils.
4. In a small bowl slightly whisk the egg and set aside.
5. Pour the hot milk over the white corn meal mixture and add the slightly whisked egg, honey and mashed peaches. Use a wooden spoon combine the mixture until smooth.
6. Heat a large skillet over medium heat and use oil or butter to grease it. Pour the batter on the hot skillet, forming 4-inch wide discs. Cook for 2 minutes on each side, or until each side is golden brown.
7. Serve warm with butter, a drizzle of honey and fresh peaches.

Notes

This recipe made 8 cornmeal pancakes but it will depend on how large you make your pancakes.

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For a wide variety of recipes using P.A.N. Cornmeal, visit the P.A.N. Tumblr page

I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation. As always opinions are 100% my own.