I really love big breakfasts. I always feel better when I start my day with biscuits, pancakes, breakfast sandwiches....you name it. New York looks like a much friendlier place when my tummy is happy. These babies, coupled with some scrambled eggs and a fruit salad, are a definite day-starter, and would also be great for those occasional brunch parties.
Cornmeal Molasses Pancakes
adapted from Joy the Baker
makes about 16 pancakes
1 large egg
1 1/4 cup buttermilk
1 tablespoon molasses ( I use Grandma's molasses)
1 teaspoon vanilla extract
1/4 cup unsalted butter, softened
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 cup yellow cornmeal
1. Melt your butter in a small saucepan or double boiler, and cool slightly.
2. Whisk together egg, buttermilk, molasses, vanilla extract, and melted butter in a small bowl.
3. In a medium bowl, sift together flour, salt, baking soda, and baking powder (I also whisked to ensure it's all mixed).
4. Add egg mixture to flour mixture, and stir with a wooden spoon to combine until just mixed. Don't worry if the batter is a bit lumpy, that's normal.
5. Drop two small spoonfuls of batter onto a hot, greased skillet.
6. When you see the edges are turning brown and there are bubbles on top, flip that pancake.
Pancakes are also a bit time consuming since you can only do one or two at a time, so I always keep a plate warm in the oven to place the finished pancakes until everything is ready. About 200 degrees is great.
We ate this with Maine's maple syrup, but they were also great with just butter. Love the crunch of the cornmeal!