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.