When I was growing up my absolute favorite breakfast was my Dad’s cinnamon french toast. I hardly ever make french toast anymore and when I do I always wish I had pancakes instead…
Our CSA bag randomly gave us homemade strawberry syrup. To be honest, I wasn’t that excited about it. I would have rather received their fresh strawberries and done whatever I wanted with them. After hearing my mom rave all week about how great the syrup was I decided to make some cornmeal pancakes on Saturday morning. I used the cornmeal we also received in our CSA bag which was also a surprising item.
When I made these pancakes I was a little disappointed that they weren’t coming out perfectly browned on the top but once I dug in it didn’t matter. They were quite tasty! A little salty but mixed with the sweetness of the strawberry syrup made them amazing!
Cornmeal Buttermilk Pancakes
1 beaten egg
1 c buttermilk
1/3 c cornmeal
1 t baking powder
1/2 t kosher salt
2/3 c flour (any variety will work)
2 T honey
1/2 t baking soda
4 T vegetable oil
1. Preheat pan or griddle. It’s important to get that pan hot before you start pouring them in.
2. Mix the liquid ingredients and dry ingredients in seperate bowls. Combine them and stir only long enough to make the batter smooth.
3. Pour on the hot greased griddle in small circles. Flip once they start to bubble on one side.
These will be best enjoyed with a fruit type syrup but I’m sure they’d be great with maple as well.