Any pancake fans in the house?? How can you not be…really. These pancakes are light and crispy and have the delightful texture of cornmeal in them.
During my college years in the South, I was introduced to cornbread. I don’t really remember having it before then since it’s not really a northern thing. At first, my interaction with cornbread was skeptical, as trying most new foods can be. Cornbread was just okay (it was college cafeteria food after all). But as I tried cornbread in restaurants, I began to understand the South’s love for it. Cornbread done right is a melt-in-your-mouth delight. That’s why I was intrigued when I came across this recipe from food.com for Cornmeal Molasses Pancakes.
The pancakes aren’t overly sweet, which is a good thing in my book considering pancake syrup is poured over them. What gets me is the slight molasses taste and the texture of the cornmeal. Guys, these cornmeal molasses pancakes are delicious. Really the only way to trust this northerner on this is if you try them yourself.
Like with any pancakes I make, I use Golden Barrel Coconut Oil on the skillet to cook these guys. Those crispy edges…oh man.
And finished off with Golden Barrel Supreme Pancake and Waffle Syrup. Amazing.
I know I tell you guys pretty much every blog post to try the featured recipe but I can’t say it enough this time–TRY THESE. They’re super easy to whip up plus you’re gonna love ’em. I just know it.