Eddie Jackson’s Cornmeal Pancakes with Vanilla Maple Syrup

Wake up happy with chef Eddie Jackson’s Cornmeal Pancakes recipe! Serve as pancake bar by adding different toppings, such as nuts, berries, or chips into batter while on cast iron skillet.

Cornmeal Pancakes with Vanilla Maple Syrup
Serves 4

Ingredients

For the vanilla maple syrup:
1 cup granulated sugar
1 cup light brown sugar
1 cup water
1 tablespoon melted unsalted butter
1 tablespoon maple extract
1 vanilla bean, split

For the cornmeal pancakes:
3/4 cup all-purpose flour
3/4 cup fine yellow cornmeal
2 tablespoons granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/4 cup buttermilk
2 large eggs
3 tablespoons unsalted butter
1/4 teaspoon vanilla extract
Canola oil, for frying
Raspberries, blueberries, chopped pecans, chopped almonds, for serving

Directions

1. Make vanilla maple syrup: Combine granulated sugar, brown sugar, water, and vanilla bean in medium saucepan over medium-high heat. Bring to boil. Reduce temperature to medium low, and add maple extract and butter. Simmer for 3 to 5 minutes. Keep syrup over low heat until ready to serve.

2. Make pancakes: Sift flour, cornmeal, sugar, baking soda, baking powder, salt, and cinnamon into large bowl. Whisk buttermilk, eggs, butter, and vanilla in medium bowl to blend. Add buttermilk mixture to dry ingredients and whisk until blended and smooth.

3. Preheat oven to 300 degrees. Lightly coat bottom of heavy large skillet with oil. Heat over medium heat. Working in batches, pour 1/4 cup batter into skillet for each pancake. Cook until bottoms are golden, about 1 1/2 minutes. Turn pancakes and cook until second sides are golden, about 1 minute. Transfer to baking sheet and place in oven to keep warm. Repeat with remaining batter, adding more oil to skillet as needed. Serve with vanilla maple syrup, raspberries, blueberries, pecans, and almonds.

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