Recipe: Pappycakes With Pappy & Company Maple Syrup

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 our  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.