Maple syrup and cornmeal pancakes

A few weeks ago, it arrived! Our maple syrup from the Ipswich River Wildlife Sanctuary's sugaring program. Months ago, I'd blogged about my family's first experience maple sugaring. What a fun morning! We're looking forward to next year's program. If you'd like more details, contact Mass Audubon. A few of their sites offer maple sugaring in the late winter/early spring.






The maple syrup looked delicious. Dark. All we needed were pancakes. This reminded me of Eric Carle's book, Pancakes, Pancakes!. It follows Jack's pancake journey from getting wheat to threshing to milling, etc. My children love this book.

And they love pancakes. This time, we made Pretzel Boy's favorite, cornmeal pancakes. The addition of cornmeal to the standard flour pancake adds a hearty texture and a taste slightly reminiscent of sweet cornbread.

Cornmeal pancakes
(from Mr. Breakfast)

1 and 1/4 cups flour
1 and 1/4 cups milk
3/4 cup cornmeal
2 eggs - beaten
3 Tablespoons vegetable oil
1 Tablespoon baking powder
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon vanilla extract (optional) (We chose not to add the vanilla extract.)

In a medium bowl, sift together flour, sugar, salt and baking powder. Stir in the cornmeal. In a separate bowl, whisk together eggs, milk, vegetable oil and vanilla (if desired). Add liquid mixture to dry mixture.

Drop by heaping tablespoons on a greased hot skillet or griddle. Cook until edges are brown and bubbles are in the middle. Turn and cook on other side. Devour.