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BUTTERY MAPLE-LACED CORNMEAL PANCAKES
Mornings won’t be the same with cornmeal pancakes smothered in our Bourbon-barrel Maple Syrup. We call it Pappycakes, and it’s your new favorite breakfast recipe.
Here at Pappy & Company, we’ve partnered with Libbie Summers, artistic director of her own lifestyle brand, “A Food-Inspired Life,” to bring you a series of recipes inspired by the Pappy Van Winkle Bourbon Barrel-aged Pure Maple Syrup. Pappycakes is just one recipe in her maple-inspired menu.
Mix dry ingredients: In a medium mixing bowl, whisk together cornmeal, flour, baking powder and salt. Set aside.
Mix wet ingredients: In a medium mixing bowl, whisk together the milk, eggs, Pappy Maple Syrup and vanilla.
Add wet ingredients to dry: Slowly stir into the flour mixture just until combined. Stir in melted butter. If mixture seems a bit too thick, add a bit more milk.
Cook pancakes: Prepare a skillet with non-stick cooking spray, and set over medium-low heat. Add one tablespoon of butter. When butter begins to sizzle, drop batter from a ¼-cup measure into the pan. Don’t overcrowd. Cook, turning once, until browned on both sides. Remove to a baking tray, and place in the warm oven. Repeat the process with the remaining batter.
Serve: Stack Pappycakes, and serve with warm Pappy & Company Maple Syrup.