Stone-Ground Cornmeal Pancakes with Honey Drizzle

Prep time: 10 min | Cook: 15 min | Serves: 4 (about 12 pancakes) Crisp-edged and tender, these use Early Morning Harvest stone-ground cornmeal for that fresh-milled corn flavor you can only get from our farm.

Ingredients:

• 1 cup Early Morning Harvest stone-ground cornmeal

• 1 cup Early Morning Harvest stone-ground pastry or general-purpose flour

• 2 Early Morning Harvest pasture-raised eggs

• 1½ cups milk

• 2 tbsp Early Morning Harvest clover or buckwheat honey (plus more for serving)

• 2 tsp baking powder

• 1 tsp cinnamon

• Pinch of salt

• Butter or oil for cooking

Instructions:

1. Whisk eggs, milk, and honey together. Stir in cornmeal, flour, baking powder, cinnamon, and salt until smooth (a few lumps are fine).

2. Heat a skillet over medium; lightly grease with butter or oil.

3. Scoop ¼-cup batter per pancake. Cook 2–3 minutes per side until bubbles form on top and edges are golden.

4. Stack and serve warm with extra Early Morning Harvest clover honey drizzled over the top.

Tip: Fold in a handful of chopped Early Morning Harvest rhubarb for a bright spring twist, or serve alongside sautéed asparagus for a savory version. Leftovers reheat beautifully in a toaster or skillet.