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.

See All Of the Maple Syrup Recipes

Someone Deserves Breakfast in Bed

This pancake recipe serves 4 for your favorite people.

Ingredients

• 1 ½ cups yellow cornmeal
• 1 ½ cups all-purpose flour
• 3 tablespoons baking powder
• ½ teaspoon salt
• 2 ¼ cups milk
• 2 large eggs
• 4 tablespoons Pappy & Company Maple Syrup, plus more for serving
• 1 teaspoon vanilla paste or extract
• 8 tablespoons butter, (4 melted, 4 room temperature)

Directions

1. Preheat oven to 200º F.
2. Mix dry ingredients: In a medium mixing bowl, whisk together cornmeal, flour, baking powder and salt. Set aside.
3. Mix wet ingredients: In a medium mixing bowl, whisk together the milk, eggs, Pappy Maple Syrup and vanilla. 
4. 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.
5. 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.
6. Serve: Stack Pappycakes, and serve with warm Pappy & Company Maple Syrup.