Cornmeal Molasses Pancakes ~ The morning after a holiday always means pancakes. I don’t know why. That’s just the way it is. Don’t bother fighting it.
I’ve made Gingerbread, Cocoa, Banana, 7 Grain Pumpkin, Whole Wheat Oatmeal, and now these. I’ve loved them all, but I still get super excited about each new incarnation. The cornmeal, molasses and spices in these pancakes are reminiscent of Indian Pudding, an venerable old New England dessert that goes back to colonial times. Cornmeal, molasses spices, and milk are slowly cooked in a low oven into an unbelievable thick porridge-like pudding that is jaw-droppingly good with vanilla ice cream on top. But that’s another story. These pancakes have some of that deliciousness going on.
Be sure to serve these with lots of good maple syrup, the pancakes get their sweetness from the syrup, there is no sugar in the batter. The combination of the syrup with the nutty cornmeal, the molasses, and all the spices is a good one!
Cornmeal Molasses Pancakes
- Whisk the wet ingredients together in a large glass measuring cup.
- Whisk the dry ingredients together in a medium sized mixing bowl.
- Add the wet to the dry, stirring just until combined, don’t over mix, lumps are ok… If the batter seems to thick, add a little more buttermilk.
- Using a 1/4 cup measure, drop pancake batter onto hot griddle.
- Cook pancakes on hot griddle for about 2 minutes, until golden brown. Use a spatula to flip pancakes over. Cook for another 1-2 minutes.