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.
Cornmeal Molasses Pancakes

1 large egg
1 1/4 cups buttermilk
4 tablespoons molasses
1/4 cup butter, melted

•  Whisk the wet ingredients together in a measuring cup. 

1 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 tsp salt
1/2 tsp baking soda
2 tsp baking powder
1/4 tsp ginger
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves

• Whisk the dry ingredients together in a 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.
• Cook on a hot griddle.

My inbox is flooded with Black Friday deals, and I'm fighting the urge to go out.  How about you?  In, or out today?


One year ago today---

Dark Chocolate Walnut Cake