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Honey cinnamon cornmeal pancakes with lemon honey cinnamon syrup & roasted plums - Domestic Gothess

Cinnamon Honey Cornmeal Pancakes With Lemon Honey Cinnamon Syrup & Roasted Plums

Serves 6 sensibly, 4 greedily
Author Domestic Gothess



  • juice of 1 lemon
  • 160 ml (2/3 cup) honey
  • 1 cinnamon stick

Roasted Plums

  • 8-12 plums
  • 1-2 tbsp honey
  • pinch cinnamon


  • 360 ml (1 + 1/2 cups) buttermilk
  • 175 g (1 cup + 2 tbsp) cornmeal
  • 30 g (2 tbsp) butter
  • 80 ml (1/3 cup) honey
  • 2 large eggs
  • 110 g (1 cup) plain flour
  • 1 3/4 tsp baking powder
  • 1/2 tsp bicarbonate of soda baking soda
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • Butter or vegetable oil for frying


  1. Start by making the honey lemon cinnamon syrup. Place the lemon juice, honey and cinnamon stick in a small saucepan and heat until simmering; remove from the heat and set aside to cool and infuse.
  2. Heat the oven to 180C/350F/gas mark 4. Halve and stone the plums, place them cut side up in a roasting dish, drizzle over the honey and sprinkle over a generous pinch of cinnamon. Roast for about 20 minutes until very soft.
  3. Whisk the cornmeal with 300ml (1 + 1/4 cups) of the buttermilk in a large bowl, add the butter in small pieces, cover, and microwave for 1 minute on full power. Stir, re-cover and microwave for a further 30 seconds, stir again, cover and set aside for 10 minutes.
  4. Whisk together the remaining 60ml (1/4 cup) buttermilk, the eggs and the honey then whisk the mixture into the cornmeal. Sift in the flour, baking powder, bicarbonate of soda, cinnamon and salt, whisk until smooth then set aside for 10 minutes.
  5. Heat a little butter or vegetable oil in a frying pan over medium-low heat, ladle dollops of batter into the pan and cook for a couple of minutes, until the edges have set and bubbles have formed on the top of the pancakes. Flip the pancakes over and cook until the underside is golden brown.
  6. Serve the pancakes with the warm roasted plums and honey syrup.