For a long time I strongly preferred waffles or French toast to pancakes, but a few years ago I tried these Buttermilk Cornmeal Pancakes and I was an instant convert. I know cornmeal might sound like a weird ingredient to include in pancakes, but please trust me when I tell you that these are delicious. The cornmeal gives the pancakes a wonderful texture and flavor that pairs perfectly with fresh fruit, maple syrup, or butter.
I served these pancakes with a compound butter flavored with cinnamon and toasted pecans and a drizzle of pure maple syrup. If you want to keep them a little healthier you could easily skip the butter and pile on some fresh peaches or blackberries. They’ll be tasty either way!
Head over to Organic Valley’s blog Rootstock for the recipe!