Are you a sweet or savory bruncher? Skip that choice and cover both with these warmly spiced and savory pancakes, a lovely canvas for the sweet and rich syrup and a perfect complement to the Better Than a Pop Tart cocktail from Shaker & Spoon's Vodka Brunch Box 2.

NOTES: This recipe makes approximately 14 five-inch pancakes and serves 4 easily. Don't skimp on the salt—it's really important to balance the sweetness of the syrup and bring out the flavor of the cornmeal. 

INGREDIENTS

3/4 cup flour
3/4 cup cornmeal
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups buttermilk
1 large egg
1 cup water
2 cups brown sugar
1 stick salted butter well-chilled and cut into 8 pieces 
More butter for frying pancakes

INSTRUCTIONS 

FOR THE SYRUP

1.  Add water & brown sugar to a sauce pan and bring to a boil, whisking frequently to combine

2. Turn the burner down to keep mixture at a light boil for 5 minutes

3. Add butter, one piece at a time, until fully melted into the mixture

4. Keep syrup warm for serving

FOR THE PANCAKES

1. Whisk together flour, cornmeal, baking soda, baking powder, white sugar, salt, and cinnamon in a large bowl

2. Add egg & buttermilk, whisking until a batter forms. Careful not to over mix

3. Cook pancakes (using 1/4 cup of batter for each one) in a buttered skillet set to medium low heat for about 2-3 minutes per side. Flip the pancake when you see air bubbles popping in the batter 

4. Serve with warm syrup and enjoy!

 

Stay in touch for more of Hither Lane's tasty bites to complement Shaker & Spoon cocktails!