These Cornmeal Molasses Pancakes with Raspberry Syrup are sweet and crunchy!
I know I’m late to the party, but I’ve been watching a lot of Breaking Bad lately.
I’m a little conflicted on it. Its a great show but sometimes the writing can be kind of lackluster. There’s an episode about a fly for crying out loud. Anyways, the real problem is that now I want to end every sentence with “yo” or in reference to female dogs. If you’ve seen the show you know what I mean. Its an excellent study in how what we choose to take in becomes a part of us and our mental dialogue.
When it comes to baked goods, Joy the Baker is the bomb (which is another Breaking Bad-ism that I’m embarrassedly latching on to). I’ve made chocolate coconut almond scones, oatmeal cookie pancakes, and vegan chocolate cupcakes. She pretty much negates my need to exist on the internet because every time I think I have a good idea it turns out she’s done it and she’s probably done it better.
Holy cats these are good. They’re every bit as sweet and toothsome as cornbread with the slight crispiness of a pancake. I could eat these just slathered in butter but if you really want to take it over the top add the raspberry syrup. Want to get even more decadent? Sprinkle the whole thing with powdered sugar and then SHUT THE FRONT DOOR. If you’re of the meat eating variety you could just top them with my bbq country pork ribs and call it dinner.
Be sure to wait long enough before you flip them or it can be a little tricky. Let them set up nicely on the first side and you’re all ready to do a quick flip. If you have a big family double the recipe right away. This recipe barely satisfies two adults and two kids (although we tend to over indulge because they’re sooo good).
Sweet and savory cornmeal pancakes covered in a homemade raspberry syrup.
- 1 large egg
- 1 1/4 cups buttermilk
- 1 tablespoon unsulfured molasses
- 1 teaspoon pure vanilla extract
- 1/4 cup butter, melted and slightly cooled
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup yellow cornmeal
- Butter for the griddle and finished pancakes (optional)
- Powdered sugar for topping (optional)
- 1 heaping cup fresh raspberries
- 1/3 cup water
- 2 teaspoons pure vanilla extract
- 2 tablespoons granulated sugar
- Pinch of salt
In a small bowl, whisk together the egg, buttermilk, molasses, vanilla, and butter. Set aside. In a medium bowl, whisk together flour, salt, baking soda, baking powder, and cornmeal. Add the buttermilk mixture to the flour mixture and stir until just combined. The batter should be a little lumpy. Let the batter rest for 10 minutes while you assemble the raspberry syrup.
To make the syrup combine all the ingredients in a small saucepan over medium heat. Bring to a simmer and cook for 10 minutes or until enough of the liquid has cooked off to create a slightly syrupy sauce.
To cook the pancakes, butter and heat a griddle. Once hot, drop 2 tablespoons of batter onto the skillet. When bubbles begin to appear and burst, carefully flip the pancakes. Cook until the bottoms are brown. If needed, keep warm in a 200ºF oven until ready to serve. Top with raspberry syrup and a sprinkling of powdered sugar.
Adapted from Joy the Baker Cookbook