For the first time this month, I participated in the Surprise Recipe Swap. My secret partner was Susie from Earning My Cape. I spent a lot of time reading her blog and finally decided on her Cornmeal Pancakes.
I think Susie and I are kindred spirits. She has a cornmeal obsession. So do I. Up, hushuppies. Probably my favorite thing ever. Oh, and corn dogs, try to stop me. Cornbread, I can’t get enough (only the sweet kind though). Susie eats these with butter and a drizzle of honey. They really are delicious plain.
I changed her recipe slightly when I made it. I added about 1 teaspoon of vanilla extract. Probably because I am obsessed with vanilla. Also, I added more milk. She said not to get nervous, but I did. I used about 1 cup of milk. The pancakes definitely spread out, so it might not be necessary. I did get a little nervous about the 1 tablespoon of baking powder, but it made the cakes light and fluffy. Also, I cooked mine in butter. I firmly believe that all pancakes should be cooked in butter so they have a buttery, crispy exterior.
These pancakes are so good. They have an amazing corn flavor. I might be obsessed with these now.
I made a raspberry maple syrup to go on top. I have tons of preserves left over from my adventures in canning. I mixed some preserves (very low in sugar) with some maple syrup, salt, and vanilla and heated it until warm and combined.
I recommend heading over to Susie’s site and checking out the Cornmeal Pancake recipe as well as all of the other creative projects she is working on. If you would like to participate in the Surprise Recipe Swap next month, sign up here.
Raspberry Maple Syrup
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients (3 servings)
- 3/4 cup reduced sugar raspberry preserves
- 2 tablespoons maple syrup
- pinch salt
- 1/2 teaspoon vanilla extract
In a small skillet, add preserves and syrup. Cook until warm. Add salt and vanilla. Serve over pancakes or waffles.