Ingredients for Cornmeal Molasses Pancakes
- 1 large egg
- 1 cup buttermilk
- 1/4 cup molasses
- 1/4 cup melted unsalted butter
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup fine cornmeal
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How to Make Cornmeal Molasses Pancakes
- In a large bowl, whisk together 1 large egg, 1 cup buttermilk, 1/4 cup molasses, and 1/4 cup melted unsalted butter until well combined.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
- Stir in 1/2 cup fine cornmeal until just combined. The batter will be slightly lumpy.
- Heat a lightly oiled griddle or large skillet over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Bubbles will form on the surface before flipping.
- Serve immediately with butter, sorghum molasses, and/or maple syrup. Enjoy with crispy bacon for a complete Missouri-style breakfast!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
7g
Fat
10g
Carbs
3g