Cornbread Pancakes + Brown Sugar Caramelized Peaches & Whipped Molasses Butter

Ahh, the sweet smell of brunch...

 I have this major obsession with corn bread/muffins. I mean... Hello! It's basically a cupcake drenched in butter and molasses for dinner!! And, also, as I've made very clear in the past, I'm really, really obsessed with pancakes.

So, what could go wrong with a hybrid of both?

Nothing. Absolutely nothing could go wrong.

I mean it's pretty much corn bread-- but the whole "pancake" thing makes it 10,000 times better.

Now, one of my

favorite

fruits in the spring/summer are fresh peaches. But they can't just be peaches from the store. They have to be my grandma's handpicked peaches she brings to us every summer. I can't even explain how incredibly juicy and delicious a single piece of fruit can be. It's honestly life-changing.

Okay, so maybe not life-changing. But pretty dang close...

This stack of pancakes is pretty much the perfect spring food. I mean super comforting for those chilly, cozy Sunday mornings, or Monday in this case, and still hitting some summer notes with the peaches & cornbread.

But seriously... these are a must for Monday mornings!

I know it looks a little monotoned but trust me, there is NOTHING monotonous about these flavors...

Crispy crust, soft lightly sweet, insanely fluffy cornbread center, sticky caramelized peaches, crunchy nutty pecans, and loads of pure maple syrup.

Ah, I'm in love!!

And what's cornbread (pancakes) without molasses & butter?

Cornbread Pancakes

yields 12 pancakes

• 1 cup self-rising flour- sifted

• 3/4 cup yellow corn meal

• 3/4 cup stone-ground grits (rinse & drain)

• 1 cup whole milk OR buttermilk OR coconut milk- room temp.

• 1 egg + 1 egg yolk- room temp

• 1/2 cup (1 stick) melted butter

• 2 tbs. packed brown sugar

• 1 1/2 tsp. vanilla extract

• 1/2 tsp. cinnamon

Whisk all dry ingredients together- not including brown sugar- in a large bowl. Beat the egg + yolk and mix with melted, cooled butter, milk, vanilla, and sugar until smooth in a separate bowl. Slowly whisk in liquid ingredients to the dry ones, and mix until combined. The batter should be thick (it's okay if there are lumps). Grease a griddle or pan with butter on medium heat. Use 1/4 cup of batter per pancake, waiting for bubbles to form and then flip. Cook for another 1-2 minutes on the other side, or until cooked through. ***Do not push down pancakes while cooking***

If want to keep warm until serving- preheat oven to 170º or use a warmer and keep pancakes there.

Whipped Molasses Butter

• 1/4 cup molasses

• 1/4 cup (1/2 stick) softened butter

Whip butter in mixer with whisk attachment until fluffy. Pour in molasses and whip until combined and smooth- it will turn gritty at first, but keep whipping and it will become smooth. Refrigerate until serving time.

Caramelized Peaches

• 2 tbs. brown sugar

• 2 tbs. butter

• 2 firm peaches- sliced

• 1 tsp. cinnamon

• 1/4 tsp. fresh ground nutmeg

• 1/2 lemon- juice

• pinch salt

• 1/2 cup crushed toasted pecans

Over medium-low heat in a skillet, melt butter and sugar until sugar is dissolved. Add peaches, cinnamon, nutmeg, salt, and lemon. Stir to coat and let slow-caramelize until softened- about 15-20 minutes. Turn off heat, add pecans, and toss to combine.

To prepare:

• pure maple syrup- warmed

• caramelized peaches

• molasses butter

• confectioner's sugar- optional

Top pancakes with peaches, butter, and drizzle with maple syrup. Sift powdered sugar over, if desired.