The Best Part of Waking up...

Is pancakes next to my cup!

Cornmeal Molasses Pancakes

makes 16-20 pancakes
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 Tablespoonful 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!