Cornmeal Pancakes One of my favorite things about cooking and baking is how a good meal can bring people together. Many of my favorite recipes are hand-me-downs from members of my extended family and I always feel connected to them when I’m making their recipes. Even something as simple as using the pie pan that has been passed through generations of women in my family makes me think of all the pies and treats that have been made through the years.

These fluffy Buttermilk Cornmeal Pancakes are another family recipe that we started making for Christmas breakfast several years ago. Including cornmeal in pancakes might sound a little odd, but it adds a delicious texture and savory element to the pancakes. The Cinnamon Pecan Compound Butter can be mixed up in just a few minutes and really makes these pancakes something special to serve to your loved ones. When you’re making something with a limited number of ingredients like compound butter, it’s extra important to use high quality ingredients since their flavor will really shine though. Organic Valley Salted Butter is the perfect base for this creamy spread.

Cinnamon Pecan Compound Butter

Use an electric mixer to beat the butter and cinnamon for several minutes until fluffy. Stir in the pecans. Set aside until ready to serve with the warm pancakes.

Buttermilk Cornmeal Pancakes

Approximately 4 servings

In a medium bowl, use a whisk to combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the buttermilk, sour cream, eggs, and melted butter together. Pour the buttermilk mixture into the dry ingredients and gently stir to combine. The batter should be slightly lumpy; do not overmix. Allow the batter to sit for 10 minutes before cooking.

Place a skillet over medium heat and melt a small pat of butter in the bottom of the pan. If needed, use a paper towel to spread the butter around the pan to ensure the whole pan is lightly covered with melted butter. Use a 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes on the first side, until the bottom of the pancake is golden brown and bubbles on the surface are just beginning to pop. Flip the pancake over and cook for an additional 2 to 3 minutes until the second side is also golden brown. Repeat with the remaining batter, adding additional butter to the pan if necessary. Serve the pancakes immediately or transfer to a wire rack in a 200 degree oven to keep warm.

Recipe adapted from: Cook’s Country