Pomegranate Cornmeal Griddlecakes with Sea Salt Honey Butter


These cornmeal griddlecakes are a rustic take on pancakes that are brunch-ready for the holidays and easy to pull togetherquickly.  The cornmeal adds some heartiness and a dose of New England roots cooking while the pomegranate adds a vibrant pop of acidity and freshness.  

The secret to spectacular pancakes (and most other breakfast foods!) is salt—good salt. Adding too much to the mix can alter the effectiveness of the leavening agents, however, so it’s best to add Slack Tide’s Flake Sea Salt as a finishing touch before drizzling with syrup, honey, compound butter, or your favorite topping.  Maple syrup is the classic choice, but here we whip up (quite literally) some salted honey butter to slather on the hot griddlecakes plus a little extra sea salt and pomegranate.  Colorful, delicious, and a plethora of textures—just want you want for a fun at-home brunch.



-1¼ cups All Purpose flour

-1/2 teaspoon salt (iodized or kosher)

-1 tablespoon baking powder

-1/2 teaspoon baking soda

-1 cup cornmeal

-2 tablespoons dark brown sugar

-2 eggs

-1 cup buttermilk

-1 oz melted unsalted butter

-Slack Tide Flake Sea Salt—a few pinches

-1 stick unsalted butter (softened at room temperature)

-3 tablespoons honey

-1-2 cups pomegranate seeds




-oven preheated to lowest possible temperature

-crepe pan, cast iron skillet, or nonstick pan (crepe pan is best)

-flat spatula

-rubber spatula

-three medium sized mixing bowls

-nonstick pan spray

-2 oz. metal ladle

-aluminum foil


Yield: 6-8 medium sized griddlecakes.  This recipe can be doubled for larger batches.



1. In a small mixing bowl, combined the softened butter, honey, and a generous sprinkle of Slack Tide Flake Sea Salt and mix with a rubber spatula until even and smooth.  Let sit at room temperature.
2. In a medium sized mixing bowl, combine the flour, salt, baking powder, baking soda, cornmeal, and brown sugar and whisk thoroughly until even mixed
3. In a second medium sized mixing bowl, combine the eggs and buttermilk, whisking until the eggs are thoroughly mixed.
4. Slowly add the dry mixture (flour, cornmeal, etc.) to the wet mixture (buttermilk and eggs) and whisk until smooth.  
5. Add the melted butter and again mix thoroughly.  Let sit for 5 minutes.
6. While the batter sits, heat the crepe pan on medium low heat.
7. In small batches, add a cup or so of pomegranate seeds to the batter. Gently mix with a rubber spatula—you want some of the seeds, but not too many, to rupture and slightly color the batter with their juice.  Reserve the rest of the pomegranate for garnishing the finished griddlecakes.
8. Coat the crepe pan with a small amount of nonstick spray, then ladle 2oz of batter onto the warmed pan, tapping slightly on the middle of the batter pile so it expands outward.
9. Cook for about two minutes—until the griddlecake feels somewhat stable with a metal spatula underneath it.  Flip the griddle cake gently, trim away any stray batter lost during the flipping with the spatula and cook for another two minutes.
10. Transfer to the warm oven on an oven-proof plate and cover loosely with aluminum foil and make the remaining griddlecakes with the same steps, giving the batter a gentle stir with the 2oz ladle in between each griddlecake.
11. Serve with the salted honey butter, remaining pomegranate seeds, and Slack Tide Flake Sea Salt.

Recipe and photos by Justin Smulski, Tide to Pine


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