Happy New Year’s eve!
Not to be a Debbie Downer, but most New Year’s eves in recent memory have been epic failures. There’s something about the evening of December 31st that’s doomed to never turning out the way you thought it would. This year, however, my luck is going to change. Ben and I are having a relaxing and informal night of dinner and drinks with some of our best friends. For the first time in a long time, I can say, I’m excited for New Year’s Eve!
Seeing how it’s the last morning of 2009 (crazy!) I wanted to make something special. Coupled with the fact that I haven’t stopped thinking about the cornbread toppers I topped my chili with earlier this week, I tweaked the recipe a bit and made Buttermilk Cornbread Pancakes!
Buttermilk Cornbread Pancakes
Makes 5, 5″ pancakes
1 Tablespoon butter, melted
3 Tablespoons + 2 teaspoons sugar
1/2 cup buttermilk
1/3 cup flour
1/2 cup cornmeal
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1. Mix butter and sugar. Add egg and buttermilk and mix. Add all other ingredients, mix and ladle 1/4 cup batter on a flat top skillet sprayed with non-stick spray.
2. When sides have set, flip pancakes over and cook on the other side.
3. When both sides are golden brown, remove to cooling rack while you cook the rest of the pancakes.
4. Enjoy with maple syrup or warm honey!
O.M.G. Best Pancakes Ever!!
Take the best cornbread you’ve ever had and imagine it as a pancake. Yes! Wow!
Light and fluffy, with that signature, cornmeal texture.
Mmm – I love a light toasty crust on the top of my cornbread pancakes.
These are sweet enough on their own (I actually used a full 1/4 cup of sugar when I made them) so a little dab of syrup will do ya’.
I cannot tell you how much I love these pancakes. Epic!
The morning of 2009 has certainly been said goodbye to in the proper way. Buttermilk Cornbread Pancakes are where it’s at!!
I’m working a half day today, so I’ll be back later with lunch and my favorite recipes of 2009!
How are you ringing in the new year?