1 cup plain flour
1/2 cup fine cornmeal
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup melted butter
2-3 tablespoons honey (I used 2, but you can increase the amount, and please try to use local Highlands honey – it’s beautiful)
1 cup buttermilk (I use one tablespoon of white vinegar and one cup of full cream milk to make buttermilk)
1 very ripe banana mashed
a small amount of oil to grease the pan for the first batch
Sift flour, cornmeal, baking soda and baking powder in a large bowl. Mix the honey into the melted butter and bring to room temperature. Whisk the eggs with the buttermilk and then add the honey butter mixture. Then bring all the ingredients together in the large bowl and whisk gently making sure not to over beat. Add the banana and fold in – I like little chunks and swirls of banana throughout the mixture.
Heat a pan and oil it using either a brush or a paper towel. You only need to do this once because of the butter content in the batter.
Make them as small or large as you like, and keep your eye on them as they will cook and brown very quickly with the sugar content of the honey and banana.
Serve with anything and everything. I like them with nut butter.