Servings: 4 serving(s)
Prep time: 15 minutes
Total time: 45 minutes
Cooking time: 30 minutes
Only seven more days of school before summer vacation officially begins. My son is in the midst of exams and my daughter has no more homework.
Although their bodies are in the classroom each day I’m pretty sure their minds are already on vacation. Which brings me to breakfast — Both of my kids have been extra sluggish in the mornings these past few weeks. The cool rainy weather here in Southern New Brunswick hasn’t helped but it’s really school fatigue that has set in. They’re tired of the routine. We’re all tired of the routine… To add a little pizazz to our morning I have been serving pancakes. They give the impression of a leisurely weekend morning on a busy weekday.
Pancakes make good lunchbox food. Cut cooked pancakes into chunks and put in a lunchbox-size storage container. Pack a bit of syrup or applesauce for dipping or to serve on the side.
Freeze extra pancakes and reheat them in the toaster for speedy breakfast prep or afterschool snacks.
Cornmeal Molasses Pancakes Recipe
- 1 cup flour
- ½ cup cornmeal (fine ground)
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 cup milk, plain yogurt or a combination of the two
- 2 eggs
- 3 Tbsp. oil or melted butter
- 2 Tbsp. Crosby’s Fancy Molasses
- ½ cup blueberries
- In a large bowl whisk the flour, cornmeal, baking powder, baking soda and salt.
- In another bowl whisk the milk, eggs, oil and molasses.
- Add the milk mixture to the flour mixture and stir lightly until half combined. Stir in the blueberries. (Be careful not to overmix.)
- Heat griddle or fry pan. Drop 2-3 Tbsp. of batter onto oiled pan and cook until bubbles start to form and burst. Flip gently and continue cooking until done (this won’t take very long).