For the butter: Whisk the butter, the honey, and lime zest in a bowl until smooth, or pulse to combine them in a mini food processor. Refrigerate until ready to serve with the pancakes.
For the pancakes: Whisk together the flours, baking soda, salt, and cinnamon in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and honey. Stir the wet ingredients into the dry ingredients until just combined; don't worry about lumps.
Melt 1 tablespoon of butter in a large skillet over medium-high heat. Working in batches, drop the batter, about 1/4 cup at a time, into the skillet. Cook until the surface is bubbling and the bottom is golden brown, 2 to 3 minutes. Flip each pancake and cook until the bottom golden brown and the pancake is firm, about 2 minutes more. Remove the pancake to a platter and cover with foil. Repeat with the remaining batter, using more butter if necessary. Serve topped with the honey butter.
Recipe courtesy of 'Paula Deen's The Deen Family Cookbook'
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!