Total: 15 min
Bake: 15 min
Servings: 16 pancakes
1 large egg, beaten
1 1⁄4 cups buttermilk
1 tablespoon dark molasses
1 teaspoon dark molasses
1⁄4 cup butter, melted
1 cup unbleached all-purpose flour
1⁄2 teaspoon salt
1⁄2 teaspoon baking soda
2 teaspoons baking powder
1⁄2 cup yellow cornmeal
In a large bowl, combine the egg, buttermilk, molasses and melted butter. Add the flour, salt, baking soda and baking powder.
Add the cornmeal last, stirring just until combined; the batter will be slightly lumpy.
Drop by tablespoons ful on a hot greased griddle until bubbles form around the outer edges.
turn and brown on the other side —
serve with butter and sorghum molasses or maple syrup.
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