Heavenly Cornmeal Molasses Pancakes
Indulge in these fluffy, cornbread-inspired pancakes, infused with a subtle sweetness from rich dark molasses. Each bite delivers a delightful balance of texture and flavor, reminiscent of a cozy breakfast in Missouri. Serve these delectable pancakes drizzled with warm maple syrup and accompanied by crispy bacon for a true taste of comfort.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Large egg
1 (Beaten)
Buttermilk
1 1/4 cups (Liquid)
Dark molasses
2 tablespoons (Liquid)
Butter
1/4 cup (Melted)
Unbleached all-purpose flour
1 cup (Sifted)
Salt
1/2 teaspoon (Ground)
Baking soda
1/2 teaspoon (Powder)
Baking powder
2 teaspoons (Powder)
Yellow cornmeal
1/2 cup (Uncooked)
Instructions
1
In a large mixing bowl, whisk together the beaten egg, buttermilk, dark molasses, and melted butter until fully combined.
2
In a separate bowl, sift together the unbleached all-purpose flour, salt, baking soda, and baking powder.
3
Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated. Be careful not to overmix; a lumpy batter is desired.
4
Fold in the yellow cornmeal until evenly distributed.
5
Preheat a well-greased griddle or non-stick pan over medium heat. Once hot, drop tablespoonfuls of the batter onto the griddle.
6
Cook until bubbles begin to form around the edges of the pancakes, about 2-3 minutes. Flip gently and cook for an additional 2-3 minutes until golden brown.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Heavenly Cornmeal Molasses Pancakes?
They are fluffy, cornbread-inspired pancakes infused with dark molasses for a subtle sweetness, reminiscent of a Missouri breakfast.
What type of molasses should I use?
The recipe specifically calls for dark molasses to provide a rich and deep flavor.
Can I use a different type of cornmeal?
Yellow cornmeal is used for its distinct color and texture, though white cornmeal can be used as a substitute.
How many ingredients are required for this recipe?
There are 9 ingredients in total, including staples like egg, buttermilk, and flour.
What is the secret to making these pancakes fluffy?
To keep them fluffy, stir the dry ingredients into the wet mixture gently until just incorporated, ensuring the batter remains lumpy.
How do I know when to flip the pancakes?
Flip the pancakes when bubbles begin to form around the edges, which usually takes about 2-3 minutes.
What is the total cooking time per pancake?
Each pancake takes approximately 4-6 minutes in total, with 2-3 minutes of cooking time on each side.
What are the best toppings for these pancakes?
They are traditionally served drizzled with warm maple syrup and accompanied by crispy bacon.
Should the egg be prepared in a specific way?
Yes, the egg should be beaten before it is added to the buttermilk and other wet ingredients.
Is it necessary to sift the flour?
Yes, sifting the unbleached all-purpose flour with the salt and leavening agents helps ensure a smooth distribution of ingredients.
What temperature should the griddle be?
The griddle or non-stick pan should be preheated over medium heat for even cooking.
Can I use regular all-purpose flour?
The recipe calls for unbleached all-purpose flour, but regular all-purpose flour will also work.
How much butter is used in the batter?
The recipe requires 1/4 cup of melted butter.
What role does buttermilk play in this recipe?
Buttermilk provides a tangy flavor and reacts with the baking soda to help the pancakes rise.
How much molasses is included in the recipe?
The recipe uses 2 tablespoons of dark molasses for a subtle sweetness.
Are these pancakes very sweet?
They have a subtle sweetness from the molasses, but they are balanced by the savory cornmeal and salt.
What is the texture of the finished pancakes?
They have a delightful balance of fluffy texture and a slight graininess from the yellow cornmeal.
How much cornmeal do I need?
You will need 1/2 cup of uncooked yellow cornmeal.
At what stage do I add the cornmeal?
Fold the cornmeal into the batter after the wet and dry ingredients have been incorporated.
Does this recipe use baking powder or baking soda?
It uses both: 2 teaspoons of baking powder and 1/2 teaspoon of baking soda for maximum lift.
Is salt required for this recipe?
Yes, the recipe includes 1/2 teaspoon of ground salt to enhance the flavors.
Can I use a non-stick pan for cooking?
Yes, a well-greased non-stick pan or a griddle is ideal for cooking these pancakes.
What is the regional inspiration for these pancakes?
The description mentions they are reminiscent of a cozy breakfast in Missouri.
Should the batter be smooth before cooking?
No, a lumpy batter is actually desired to ensure the pancakes stay light and fluffy.
How much flour is needed for the batter?
The recipe calls for 1 cup of sifted unbleached all-purpose flour.
Can I substitute the buttermilk if I don't have any?
While buttermilk is best, you can create a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk.
What size should the pancakes be?
The recipe suggests dropping tablespoonfuls of batter onto the griddle for small, manageable pancakes.
Is the butter added to the batter cold?
No, the butter should be melted before being whisked into the wet ingredients.
What color should the pancakes be when finished?
Cook them until they reach a golden brown color on both sides.
Is the cornmeal cooked before being added to the batter?
No, the yellow cornmeal is folded into the batter uncooked.