Breakfast Buttermilk Recipes

Cornmeal Molasses Pancakes

Cornmeal Molasses Pancakes

I’m a stone cold maniac when it comes to making to-do lists.  The only problem with my lists is that they’re usually filled with tasks that I’d much rather avoid.

This week I’m going to put together a different type of list for myself.  Instead of a To-Do List, I’m going to try out a Want To-Do List.

Here’s what’s on my Want To-Do List so far:

-Sit in the sun with a book.  Read the book.  Take legs color from blindingly white to less blindingly white.

-Make a birthday cake.  Lick the batter and frosting bowl clean.

-Drive to Sonoma to teach a baking class at Ramekins.

-Go for a hefty hike in Echo Park.  Make sure your thighs know who’s boss.

-Make these pancakes for dinner.  Include bacon.  Invite cute boy with red hair.

All signs point to this being a great week.  What’s on your Want To-Do List this week?

Cornmeal Molasses Pancakes

Cornmeal Molasses Pancakes

Let’s talk about these pancakes.  They’re a sneak attack.  Super simple.  Unassuming.  Then… delicious!

It’s the cornmeal combined with the molasses.  Brilliant.  The cornmeal gives the pancakes body, an irresistibly hearty flavor and just a hint of crunch.  The molasses takes these puppies to the next level.  Warm and rich, sweet and slightly bitter.  Just lovely.

I paired these pancakes with a blackberryberry syrup.  The bottled kind… like this little gem.

If you can’t get a hold of cornmeal.  If you’re not all that fond of molasses… rest easy.  You might like these Oatmeal Cookie Pancakes or these Vegan Jam Swirl Pancakes.  Yea… I got you covered.

Cornmeal Molasses Pancakes [

Cornmeal Molasses Pancakes

adapted from recipezaar

makes 16-20 pancakes

Print this Recipe!

1 large egg

1 1/4 cup buttermilk

1 generous Tablespoon dark molasses

1 teaspoon vanilla extract

1/4 cup unsalted butter, melted and cooled slightly

1 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

2 teaspoons baking powder

1/2 cup yellow cornmeal

In a small bowl whisk together egg, buttermilk, molasses, vanilla extract and butter.  Set aside.

In a medium bowl whisk together flour, salt, baking soda, and baking powder

Add the wet ingredients to the dry ingredients and stir to combine.

Add the cornmeal and stir until just mixed.  The batter may be a bit lumpy.  That’s ok.

Drop 2 Tablespoonsful of batter onto a hot, greased griddle or cast iron skillet.

Flip when browned and cook through.  Place on an oven proof plate in a 200 degree F oven to keep pancakes warm while you cook the rest of the batter.

Serve with maple syrup, molasses or blackberry syrup.  Happy Day!