|Please excuse the less than wonderful photo- |
my camera battery was dead and I had to use my cell phone.
Cornmeal Pancakes with Raspberry Maple Syrup- serves 4
This recipe came from two different sources. The pancake recipe is from Pioneer Woman, and I only copy the recipe here because I only used the pancake portion of it. The syrup portion of the recipe came from Food to Live By where it was also paired with another version of cornmeal pancakes. I went with Pioneer Woman's pancakes because they were simple with a stronger cornmeal flavor than the pancakes in the cookbook.
In a large bowl, combine the flour, cornmeal, salt, baking powder, and sugar. Whisk to combine. In a medium bowl, combine the milk, eggs, and vanilla. Add the wet ingredients to the bowl with the dry ingredients and stir gently to combine being careful not to overmix. Gently stir in the melted butter.
Heat one tablespoon of butter or oil in a skillet on medium heat. Add the batter by 1/4 cups to the skillet and cook until the pancakes are brown on one side. Flip and repeat. Repeat with the remaining batter until all pancakes have been cooked.
Raspberry Maple Syrup:
- 1 cup pure maple syrup
- 1 half-pint fresh red raspberries